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–+ servings

Asopao de Pollo Recipe

A hearty chicken and rice stew from Puerto Rico.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Puerto Rican
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Olive oil
  • 1 lb Chicken thighs, boneless and skinless cut into bite-sized pieces
  • 1 Onion chopped
  • 1 Green bell pepper chopped
  • 3 cloves Garlic minced
  • 1 cup Tomato sauce
  • 1 cup Long-grain rice
  • 4 cups Chicken broth
  • 1 cup Frozen peas
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste
  • 1 teaspoon Oregano
  • 1 teaspoon Cumin
  • 1 Bay leaf
  • ¼ cup Cilantro chopped, for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
  4. Stir in the tomato sauce, rice, chicken broth, peas, salt, pepper, oregano, cumin, and bay leaf.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the rice is tender.
  6. Remove the bay leaf. Garnish with chopped cilantro before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 3mg

Keywords

Chicken, Rice, Stew
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