adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asopao de Pollo
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Puerto Rican chicken stew with olives, adobo, garlic, cilantro, onions, and rice.
Ingredients:
  • 2 pounds boneless, skinless chicken thighs
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons light adobo seasoning (such as Goya ®)
  • 3 tablespoons olive oil
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1.5 cups medium-grain rice
  • 2 (14.5 ounce) cans diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 large bay leaf
  • 0.25 teaspoon red pepper flakes, or to taste
  • 1 cup frozen petite peas, thawed
  • 1 cup sliced pimento-stuffed green olives
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Coat chicken thighs evenly with a flavorful mix of black pepper and adobo seasoning.
  • In a large pot over medium-high heat, sizzle olive oil. Stir in green pepper, red pepper, onion, garlic, and tomato paste until veggies slightly soften, about 3 to 4 minutes. Set aside cooked vegetables.
  • Sear chicken in the pot until golden on both sides. Add back vegetables, rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then simmer until rice is tender and chicken is cooked through, for about 20 minutes.
  • Add the peas and olives, simmer for an additional 5 minutes. Take off the heat, discard the bay leaf, stir in cilantro, and serve.

Similar Recipes