Asopao de Pollo is a traditional Puerto Rican chicken and rice stew.
Truly, Puerto Rican comfort food at its best. A hearty dish that is one part paella and one part soup. Perfect to serve on a chilly day.
This is one of many asopao recipes; asopao de mariscos, asopao de camarones, asopao de gandules etc.
- 3-4 lbs Chicken, Cut into 8 Pieces
- 1 Tomato, Diced
- 2 Packets Sazón Completo
- 4 Cups Chicken Broth
- 1 Cup Sofrito
- 5 TBSP Olive Oil
- 8 oz Tomato Sauce
- 2 Bay Leaves
- 1 Cup Pimiento Stuffed Manzanilla Olives, Sliced
- 3 TBSP Cilantro, Chopped
- Salt and Pepper to Taste
- Avocado, Sliced
Season chicken on all sides with salt and pepper.
Heat oil in pot over medium high heat. Add chicken to pot, cook until golden brown on all sides, about 10 minutes, set aside.
Add sofrito, tomato sauce, diced tomato, sazón, chicken broth and bay leaves to the pot with the drippings. Cook for about 25 minutes then add rice.
When rice is tender, about 20 minutes, add olives and season with salt and pepper to taste.
Serve hot with sliced avocado and cilantro.