Asopao de Pollo recipe

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Ingredients

2 pounds boneless, skinless chicken thighs
½ teaspoon ground black pepper
1 serving light adobo seasoning (such as Goya ®)
3 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 ½ cups medium-grain rice
2 (14.5 ounce) cans diced tomatoes
6 cups low-sodium chicken broth
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
1 cup frozen petite peas, thawed
1 cup sliced pimento-stuffed green olives
¼ cup chopped fresh cilantro

Nutrition Info

549.7 calories
carbohydrate: 55.2 g
cholesterol: 130.6 mg
fat: 17.7 g
fiber: 5.2 g
protein: 38.1 g
saturatedFat: 3.1 g
servingSize: -
sodium: 2149.1 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken thighs with black pepper and adobo seasoning.

  2. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.

  3. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.

  4. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

Recipe Yield

6 servings

Recipe Note

This traditional Puerto Rican chicken and rice stew is filling and flavorful.

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