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Asopao

A delightful Puerto Rican cross between soup and stew filled with chicken, rice, and spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Puerto Rican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 pound chicken thighs boneless and skinless, cut into pieces
  • 4 cups chicken broth
  • 1 cup long-grain rice
  • 1 14-ounce can diced tomatoes, with juice
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
  3. Stir in the cumin, oregano, and paprika.
  4. Add the chicken pieces to the pot and cook until browned, about 5-7 minutes.
  5. Add the chicken broth and bring to a boil.
  6. Once boiling, add the rice and diced tomatoes with their juice.
  7. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes.
  8. Stir in the frozen peas during the last 5 minutes of cooking.
  9. Season with salt and pepper to taste, then remove from heat.
  10. Serve hot, garnished with fresh cilantro if desired.

Notes

Customize with your favorite vegetables or proteins for variety.