Imagine a steaming bowl of pure comfort that transports you straight to the vibrant streets of Puerto Rico - that's Asopao de Pollo for you! This soul-warming chicken and rice stew is not just a meal; it's a culinary journey that combines rich flavors, tender chicken, and a symphony of aromatic ingredients that will make your taste buds dance with joy. Whether you're looking to impress your family or craving an authentic Puerto Rican dish that feels like a warm embrace, this recipe is your ultimate destination.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Puerto Rican
Serves: 4 servings
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 1 cup rice
- 4 cups chicken broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the chicken by patting the thighs dry with paper towels and seasoning generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs and brown them for 3-4 minutes on each side until golden. Remove chicken and set aside.
- In the same pot, add chopped onions, bell peppers, and minced garlic. Sauté for 3-4 minutes until the vegetables become soft and fragrant, scraping up any browned bits from the bottom of the pot.
- Pour in the diced tomatoes and cook for an additional 2 minutes, stirring occasionally to combine the flavors.
- Return the browned chicken thighs to the pot and add the rice and chicken broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through.
- Check the seasoning and adjust salt and pepper to taste. If the mixture seems too thick, add a little more broth to reach desired consistency.
- Remove from heat and let the Asopao rest for 5 minutes before serving.
- Garnish with fresh chopped cilantro and serve hot in deep bowls.
Tips
- Choose the Right Chicken: Boneless, skinless chicken thighs are ideal for this recipe as they remain juicy and tender during cooking.
- Browning is Key: Take your time browning the chicken to develop a deep, rich flavor base for your stew.
- Low and Slow: Simmer the Asopao on low heat to allow the rice to absorb the delicious broth and the chicken to become perfectly tender.
- Consistency Matters: Keep an eye on the liquid. If the stew becomes too thick, add a little more broth to maintain a soupy texture.
- Fresh Herbs Make a Difference: Don't skip the fresh cilantro garnish - it adds a bright, fresh note that elevates the entire dish.
- Let it Rest: Allowing the Asopao to rest for 5 minutes before serving helps the flavors meld and the rice to absorb any remaining liquid.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
