ASOPAO DE POLLO – PUERTO RICAN CHICKEN AND RICE STEW

Comfort food in Puerto Rico is called “asopao”.

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This dish is so loved by many throughout the Carribean and the Americas. I remember always finding a large pot of this delicious concoction on the back burner of my aunt’s stove. It could be a cold and stormy night, a hot and steamy day or most importantly a house party during the holidays. After a night of music, dancing and drink one did not leave the house until you had a bowl of “asopao”. There are many variations, different meats, sausage and shrimp. My favorite is chicken.

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Ingredients:

4 of each, thighs and drumsticks, seasoned with salt/pepper
6 tablespoons olive oil
1/2 cup sofrito
2 envelopes Sanzon Goya sin achiote (without annatto)
1/2 cup of long grain rice
2 tomatoes diced
8-10 cup chicken broth
4 ounces tomato sauce
2 bay leaf
1 cup sliced pimento-stuffed green olives
1/4 cup chopped fresh cilantro
Salt/pepper to taste

Instructions:

In a soup pot heat oil and brown chicken, add sofrito, sazon, tomato sauce,  diced tomatoes,  bay leaf, chicken broth and cook for about 30 minutes then add rice.  When rice is tender add your olives and season with salt/pepper. Serve with sliced avocado and cilantro.

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BUEN PROVECHO!

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This entry was posted in Chicken, Latin Traditional, Sofrito, Soups - Cold/Hot. Bookmark the permalink.

14 Responses to ASOPAO DE POLLO – PUERTO RICAN CHICKEN AND RICE STEW

  1. joan nova says:

    Soupy goodness with fresh element of avocado and briny olives. Wish I had a bowl in front of me right now!

  2. Wow!!!!! Espectacular!!! Se me antojó un plato!!!!

  3. Richard Torres says:

    hmm… I hear you Joan

  4. Aida says:

    Asopao de carne res con guanduels was my mothers specialty. We particularly liked it served on those stormy, cold winter days with a big chunk of bread from the local Valencia bakery, with slices of aquacate or garlicky tostonoes. Also, back in the day, when we Christians still observed fasting of meat during Lent, one favorite was Asopao de camarones or Asopao de pescado. Shrimp and haddock/cod fish was more affordable then so we had it often during Lent. Thanks for posting this; brought back great memories.

  5. soniayrich says:

    Another tasty dish I can’t wait to try Norma! Thanks for sharing!

  6. This looks so tasty that I want to give it a try too!
    Have a beautiful day!
    Angie

  7. Yum! We have something similar in Chinese cuisine – a flavoured rice porridge called juk.. :)

  8. Nydia says:

    Qué rico Norma, this is a plate that recalls home…!!!

  9. Your recipes are so easy to follow. Will try to make this weekend. I know my chickens will enjoy this :-)

  10. sippitysup says:

    This has such an authenticity to it. Home cooking Caribbean style. Very nice. GREG

  11. Pingback: Caribbean Eats! Asopao Criollo de Pollo (Chicken Rice Gumbo) – Cuba | Caribbean Eats!

  12. flavorsofthesun says:

    Mmmmmm…comfort food. Looks delicious and is straight-forward to make.

  13. bonniedeahl says:

    I think yummy in my tummy! What a lovely soup. There’s nothing better than chicken, rice, tasty broth and avocado. I will make this…

  14. M2 says:

    you guys look great, but the food looks FANTASTIC!!!!

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