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Asopao de Pollo (Traditional Chicken Asopao)

Becky Luigart-Stayner; Mary Catherine Muir
Yield 5 servings (serving size: 2 thighs and 1 3/4 cups rice mixture)
The Puerto Rican dish asopao de pollo, a cross between soup and paella, is an easy, hearty one-dish meal featuring juicy chicken thighs, diced lean ham, rice, and assorted seasonings.


  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 10 chicken thighs (about 3 pounds), skinned
  • 2 tablespoons Annatto Oil or olive oil
  • 1 1/2 cups Sofrito
  • 3/4 cup diced plum tomato
  • 1 1/2 cups uncooked medium-grain rice
  • 2/3 cup dry white wine
  • 1/2 cup diced lean ham (about 2 ounces)
  • 1 (4.4-ounce) bottle alcaparrado (such as Goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers
  • 4 cups water
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1 cup frozen green peas, thawed

Nutrition Information

  • calories 561
  • caloriesfromfat 27 %
  • fat 17 g
  • satfat 3.2 g
  • monofat 9.7 g
  • polyfat 2.8 g
  • protein 37.3 g
  • carbohydrate 63.2 g
  • fiber 5.1 g
  • cholesterol 118 mg
  • iron 6.5 mg
  • sodium 999 mg
  • calcium 72 mg

How to Make It

  1. Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture.

  2. Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.

Cook's Notes

Alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets. Be sure to let your guests know that the olives from the bottled mixture aren't pitted.