Becky Luigart-Stayner; Mary Catherine Muir
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.

How to Make It

Step 1

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

Step 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.

Chef'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.

Ratings & Reviews

NeedleDreams's Review

December 23, 2012
Instead of Green Peas use "Pigeon Green Peas" (Gandures/Gandules) for a more traditional taste. I used boneless chicken breasts and it's supper yummy and little less fat.

ChefLady's Review

May 15, 2011
Awesome! Best asopao ever! I used boneless tights for this recipe instead of a whole chicken and it is easier to make. I also cut and chopped all natural ingredients for a more flavorful recipe. You don't have to use that much oregano in the recipe and I only use 2/3 tablespoons of the white wine. Also I didn't use that much alcaparrado. Over all, this is an excellent recipe.

slrblondie's Review

December 28, 2009
I have 3 very picky boy's and this recipe they love! Thx

KikiLikes2Cook's Review

February 21, 2009