Forktionary

Asopao De Pollo Recipe

Experience the vibrant flavors of Puerto Rico with this comforting Asopao de Pollo recipe! A deliciously soupy twist on traditional Arroz con Pollo, this hearty chicken and rice soup is bursting with tender chicken, savory vegetables, and aromatic spices. Perfect for a cozy weeknight dinner or a special occasion, this easy-to-follow recipe delivers a taste of the islands in every spoonful. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 105 mins
Calories 535.3 kcal
Protein 76g
Rating 5.0 (1 Reviews)
Asopao De Pollo 95

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asopao De Pollo

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 4 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • Not used in recipe
  • 2 celery stalks, chopped
  • 1 cup fresh cilantro, chopped, divided
  • 4 oz diced ham
  • 1 (28 ounce) can crushed tomatoes
  • 2 tbsp tomato paste
  • 4 cups (as alternative to chicken broth), plus more if needed
  • 1/4 tsp dried oregano
  • 1/2 tsp ground cumin
  • Not used in recipe
  • Not used in recipe
  • 1 tsp salt, 1/2 tsp black pepper
  • 1 cup long-grain white rice
  • 1 cup frozen peas
  • Not used in recipe

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How to Make Asopao De Pollo

  1. Pat 1.5 lbs bone-in, skin-on chicken thighs dry and rub with 1 tsp salt, 1/2 tsp black pepper, and half of 4 minced garlic cloves.
  2. Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat.
  3. Add chicken thighs and cook for 5 minutes per side, or until lightly browned. Remove chicken from the pot and set aside.
  4. Add remaining 2 tbsp olive oil to the pot. Add 1 large onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), and 4 oz diced ham. Cook over low heat until softened, about 8-10 minutes.
  5. Add the remaining minced garlic and 1/2 cup chopped fresh cilantro. Cook for 1 minute more.
  6. Stir in 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste, 4 cups chicken broth (or water), 1 tsp adobo seasoning, 1/2 tsp cumin, 1/4 tsp oregano, and 1/4 tsp cayenne pepper (optional).
  7. Bring to a simmer, then add the cooked chicken. Cover and simmer for 30 minutes, or until chicken is very tender.
  8. Stir in 1 cup long-grain white rice, 1 cup frozen peas, and the remaining 1/2 cup chopped cilantro.
  9. Ensure there is enough liquid to cook the rice; add more broth if needed. The soup should be fairly soupy.
  10. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and tender.
  11. Stir in 1/2 cup shredded queso fresco (optional) before serving.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

38g

Fat

23g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Puerto Rican North American Main Dish Poultry Rice Caribbean Central American Chicken One Dish Meal Meat Chicken Thighs Legs Pasta Rice And Grains 4 Hours Or Less