One-Dish Chicken & Rice (Asopao de Pollo)

This Puerto Rican one-dish chicken and rice stew is rich in flavor.

Scott Rosenbaum

Used by permission. (c) Eating Well, Inc.

One-Dish Chicken & Rice (Asopao de Pollo)

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    1 tablespoon extra-virgin olive oil 1 tomato, chopped
    2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces 1 4-ounce jar pimientos, rinsed
    4 Anaheim or poblano chile peppers, chopped 8 pimiento-stuffed green olives, sliced
    1 small onion, chopped 2 tablespoons capers, rinsed
    1 tablespoon dried oregano, crushed 8 cups water
    1 teaspoon sweet paprika 2 1/2 cups brown rice
    1 teaspoon salt 2/3 cup packed chopped fresh cilantro
    1 8-ounce can tomato sauce


    Prep: 30 min Total: More than 60 min
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    • 1

      Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.

    • 2

      Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.


    Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

    nutritional information

    5 g
    14 g
    Saturated Fat:
    3 g
    51 g
    30 g
    634 mg
    Monounsaturated Fat:
    6 g
    3 starch, 1 vegetable, 3 lean meat
    85 g
    Carbohydrate Servings:
    514 mg
    Nutrition Bonus:
    Vitamin C (120% daily value), Vitamin A (25% dv), Magnesium (30% dv), Iron (20% dv).
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