One-Dish Chicken & Rice (Asopao de Pollo)

One-Dish Chicken & Rice (Asopao de Pollo)

16 Reviews
From: EatingWell Magazine, September/October 2007

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

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 2¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
  • 4 Anaheim or poblano chile peppers, chopped
  • 1 small onion, chopped
  • 1 tablespoon dried oregano, crushed
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 8-ounce can tomato sauce
  • 1 tomato, chopped
  • 1 4-ounce jar pimientos, rinsed
  • 8 pimiento-stuffed green olives, sliced
  • 2 tablespoons capers, rinsed
  • 8 cups water
  • 2½ cups brown rice
  • ⅔ cup packed chopped fresh cilantro


  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 450 calories; 14 g fat(3 g sat); 5 g fiber; 51 g carbohydrates; 30 g protein; 29 mcg folate; 85 mg cholesterol; 4 g sugars; 0 g added sugars; 1,201 IU vitamin A; 72 mg vitamin C; 57 mg calcium; 3 mg iron; 620 mg sodium; 503 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 3 lean meat

Reviews 16

October 14, 2019
profile image
By: Berny32
This recipe is perfect. Just like my Dad used to make. :-)
June 24, 2014
profile image
By: EatingWell User
Awful This was horrible, had no flavor at all. It ALL went in the garbage. My PR husband didn't even like it. Pros: None Cons: None
April 30, 2014
profile image
By: EatingWell User
HUH? Not Puerto Rican at all. Cons: Chiles not traditional ingredient.
September 18, 2013
profile image
By: EatingWell User
Sounds good but not Puerto Rican
September 19, 2012
profile image
By: EatingWell User
Created by a White Person Our food is not SPICY!!! If you want to try the real recipe go to another site.
May 12, 2012
profile image
By: M&M
Not true PRican Asopao Asopao does not have anaheim nor poblano peppers-- that is for mexican dishes. We use a base called sofrito which includes a mix of finely chopped; greenpeppers (sweet peppers), onions, garlic and cilantro/culantro. This is then sauteed in achiote oil until all the water is cooked out. It's a simple and healthy enough dish, Eating Well should've double checked the recipe before posting this mess. Cons: Too much rice and tomato sauce, no garlic
March 12, 2012
profile image
By: tssimons.55
Excellent dish My fiancee and I both enjoyed this a great deal. I did not have brown rice on hand, so we had to use white basmati. I also used a mix of 2 parts chicken breast to 1 part chicken thighs. I also added a chicken boullion cube to add a deeper flavor. I would use a little less oregano than the recipe calls for. Plus I would double the green olives. We will definitely make this again. Pros: Very filling and tasty Cons: A bit more oregano that I like.
March 03, 2012
profile image
By: EatingWell User
disappointing My husband & I were both disappointed. Will not make this again. Cons: way too bland, too much water, too much rice
December 21, 2010
profile image
By: SSteve
Great for potlucks This is a great recipe. I've made it a number of times. It makes a lot and is always a hit at potlucks. The only problem is that the simmering time in the instructions is way too short. Every time I've made it, it has had to simmer for well over an hour. So be sure to leave yourself extra time. Pros: easy,tasty Cons: takes longer than instructions say
More Reviews