Asopao de Pollo, Puerto Rican Chicken and Rice Soup

5 from 2 votes

Asopao de Pollo, Puerto Rican Chicken and Rice Soup

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.

Prep Time20

Cook Time2

Total Time2 20

Course: Chicken, Main Course, Main Dish, Puerto Rican Inspirations, Soup, soups, Stew, Stews and Soups

Cuisine: Puerto Rican

Servings: servings

Calories: 659kcal

Author: Zoé Forestier

Equipment

Dutch oven

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

Season the chicken with adobo, garlic paste, cumin, paprika, salt, and pepper. Set aside an hour or up to 24 hours to marinate.
1 Whole Chicken
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.
1 cup White Rice
Sear the chicken in a Dutch oven or large pot. Once golden brown, set the chicken aside.
Add the ham and chorizo and brown.
½ cup Cooking Ham , 2 links Chorizo
Once the ham and chorizo are golden, add diced carrots and cook for about 5 minutes.
1 cup Carrots
Add achiote oil, then onions, celery, Cubanelle peppers, and sweet chili peppers to the pot and sauté until translucent.
1 Onions, 2 stalks Celery , 2 tbsps Achiote oil, 1 Cubanelle , 6 Puerto Rican Sweet Peppers
Add sofrito and garlic paste. Cook for another 5 minutes.
2 tbsps Sofrito , 2 tbsps Puerto Rican Garlic Paste
Add canned tomatoes.
½ can Canned Diced Tomatoes
Add tomato sauce and incorporate.
4 oz Tomato Sauce
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.
9 cups 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.
12 Manzanilla Olives, 1 tbsp Capers

Notes

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.

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