Asopao de Pollo is the one dish that brings comfort to Puerto Rican homes. This hearty chicken and rice stew is packed with flavor, filling enough to be a complete meal, and perfect for cozy family dinners. It's a reminder of warm gatherings, whether it's raining outside or just a day to enjoy something deeply satisfying.
This recipe pairs beautifully with tostones (fried green plantains) or surullos de maiz (crispy cornmeal fritters), which provide a crispy contrast to the stew's rich broth. You could also serve it alongside avocado slices or a light ensalada verde for a refreshing contrast. During the cooler months, asopao de pollo stands out as a soul-warming meal, making it a favorite for seasonal gatherings or Sunday lunches.
If you're looking for more Puerto Rican comfort food recipes, try Sancocho, another delicious soup with root vegetables and a combination of meats. Sopa de Platano, another hearty soup that will keep you satisfied. Mofongo, fried green plantains smashed with pork rinds (or bacon) and garlic. Either Arroz con Gandules or Arroz con Habichuelas is equally delicious and super easy to prepare. And finally, Arroz con Pollo, another one-pot wonder that brings comfort and warmth.
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Why you'll love this recipe
- All in one: A comforting one-pot meal that's easy to prepare.
- Tradition and Culture: Packed with traditional Puerto Rican flavors.
- Crowd Pleaser: Perfect for feeding a crowd or enjoying leftovers.
- Make it your own: Customizable to your taste with simple ingredient swaps.
- Timeless: Great for any season but especially cozy on cool days.
- Budget-friendly: Uses pantry staples for a budget-friendly meal.
- All around powerhouse: Balanced with protein, veggies, and carbs.
Ingredient Notes
- Chicken: Bone-in, skin-on pieces add flavor and richness to the broth.
- Rice: Medium-grain rice is typical for this recipe because it creates the perfect creamy texture, but I used Jasmine because it is what I had available. I still enjoyed the result
- Sofrito: The heart of Puerto Rican cooking, providing a flavor-packed base.
- Puerto Rican Garlic Paste: Key seasoning that defines the signature taste of the dish.
- Tomato Sauce: Adds depth and a touch of sweetness to the broth.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Use shrimp or seafood instead of chicken for an asopao de camarones.
- Swap white rice for brown rice-just adjust the cooking time.
- Add green peas, corn, or diced potatoes for extra heartiness.
- Use homemade sofrito for a fresher, more vibrant flavor.
- Substitute water with chicken stock for a richer base.
- Add a splash of white wine for a nuanced flavor.
- Make it spicier with chopped ajíes or a dash of hot sauce.
How to make Asopao de Pollo
Here are the step-by-step instructions to make this asopao.
Season the chicken with adobo, garlic paste, cumin, paprika, salt, and pepper. Set aside an hour or up to 24 hours to marinate.
- Rinse rice until the water comes out clear. After the last rinse cover with water and let the rice soak for up to an hour.
- Sear the chicken in a Dutch oven or large pot. Once golden brown, set the chicken aside.
- Add and brown the cooking ham and chorizo.
- Once the ham and chorizo are golden, add diced carrots and cook for about 5 minutes.
- Add onions, celery, and peppers to the pot and saute until translucent.
- Add sofrito and garlic paste. Cook for another 5 minutes.
- Add canned tomatoes.
- Add tomato sauce and incorporate.
- Reincorporate chicken into the pot and mix through. Cover and cook for 30 minutes.
- Drain the rice and add to the pot. Mix to incorporate.
- Add broth.
- Add olives and capers. Cover the pot and cook for 30 minutes or until the rice is cooked. Adjust liquid as needed. You can make this asopao with a thicker or brothier sauce.
Top Tip
For the perfect consistency, stir the asopao often to release the starches from the rice, creating a creamy, stew-like texture without overcooking.
Expert Tips
- You can make this recipe in a slow cooker or Instant Pot, set it, and forget it. Separate the rice and add it to the pot before serving.
- Use a mix of chicken cuts (thighs, drumsticks, breast) for varied textures.
- Keep an eye on the liquid levels, adding more to maintain consistency.
- Serve it immediately, as the rice will continue to absorb liquid if left sitting.
- Garnish with chopped cilantro and a squeeze of lime for a fresh finish.
Recipe FAQs
Medium-grain rice works best for its creamy texture and ability to hold its shape.
Yes, but it's best to slightly undercook the rice and add more broth when reheating.
Add more rice to thicken or additional broth to thin it out.
You can freeze it, but the rice may become softer upon reheating.
Blend onion, garlic, bell pepper, and cilantro for a quick substitute.
No, it can be made with shrimp, pork, or vegetarian ingredients like gandules (pigeon peas) or garbanzos.
A nice slice of Puerto Rican bread and butter or tostones, avocado slices, or a simple green salad are excellent options.
More Traditional Puerto Rican Classics
- Sopa de Plátano (Plantain Soup)
- Homemade Puerto Rican Adobo Seasoning
- Arroz Con Gandules Recipe (Puerto Rican Rice and Pigeon Peas)
- 15 Puerto Rican Christmas Essentials (And a Few Delicious Extras)
I'd love to hear from you! Did you try this recipe? Leave a review and rating below. Let's connect on Instagram, and don't forget to join my weekly email list for fresh new recipes.
📖 Recipe
Asopao de Pollo, Puerto Rican Chicken and Rice Soup
Equipment
Ingredients
- 1 Whole Chicken cut into pieces
- ½ cup Cooking Ham diced into half-inch cubes
- 2 links Chorizo diced into half-inch cubes
- 1 Onions medium diced
- 2 stalks Celery medium diced
- 1 cup Carrots medium diced
- 2 tbsps Sofrito
- 2 tbsps Puerto Rican Garlic Paste 1 tablespoon for chicken and one for the asopao
- 2 tbsps Achiote oil
- 9 cups Broth use half water and half broth
- 1 cup White Rice
- 1 Cubanelle medium diced
- 6 Puerto Rican Sweet Peppers rough chopped
- ½ can Canned Diced Tomatoes not drained
- 4 oz Tomato Sauce
- 1 tablespoon Capers
- 12 Manzanilla Olives
Instructions
- Dutch oven
Notes
- You can make this recipe in a slow cooker or Instant Pot, set it, and forget it. I would separate the rice and add it to the pot before serving.
- Use a mix of chicken cuts (thighs, drumsticks, breast) for varied textures.
- Keep an eye on the liquid levels, adding more to maintain consistency.
- Serve it immediately, as the rice will continue to absorb liquid if left sitting.
- Garnish with chopped cilantro and a squeeze of lime for a fresh finish.
nila says
so good. thank you for adding the slow cooker recipe
Zoe Forestier Villegas says
This recipe is comforting on cold winter nights.