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

Scott Rosenbaum
Source: EatingWell Magazine, September/October 2007

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Recipe Summary

total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

?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 Facts

450 calories; protein 29.9g 60% DV; carbohydrates 51g 16% DV; exchange other carbs 3.5; dietary fiber 5.1g 21% DV; sugars 4g; fat 13.7g 21% DV; saturated fat 3.2g 16% DV; cholesterol 85mg 28% DV; vitamin a iu 1201IU 24% DV; vitamin c 71.8mg 120% DV; folate 29.1mcg 7% DV; calcium 57.2mg 6% DV; iron 3.2mg 18% DV; magnesium 120.8mg 43% DV; potassium 503.3mg 14% DV; sodium 620.3mg 25% DV; thiamin 0.3mg 29% DV.

Reviews (16)

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16 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 5
Rating: 4 stars
10/29/2011
This was a wonderful dish! I too always substitute; and used 4 chicken breast instead of thighs and 1 can of rotelle mexican with lime and cilantro instead of tomatoes. I used 3 of the microwave cups of already cooked minute rice brown rice and omitted the water and it only required 10 minutes of simmering instead of 40 (I'm always looking for shorter cooking time). It was fabulouso! Read More
Rating: 4 stars
10/30/2011
I only gave it the 4 stars because I did a bit of alteration. I made it with what I had on hand and missed out on the fresh ingredients. I subed a can of Rotelle chiles and tomatoes for the peppers and tomatoes. I didn't have any fresh cilantro or lime. Even with these poor subs it was a tasty winter stew. I'm looking forward to making it with all the fresh veggies. I also added some leftover beans and peas for extras. I think any veggie would be good. Read More
Rating: 2 stars
04/30/2014
HUH? Not Puerto Rican at all. Cons: Chiles not traditional ingredient. Read More
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Rating: 4 stars
10/30/2011
This looks like a pretty good recipe but just a heads up--living in Puerto Rico the essential ingredients in any Puerto Rican seasoning is garlic onion peppers tomato and cilantro (also culantro if you can find it--a stronger flavor cousin to cilantro). Other layers of flavor to add would be a bay leaf briny things like olives and capers as they added here and also a bay leaf as well as oregano. I'll try this recipe but add some winter squash bay leaf and definately garlic. You would also find some kind of pork fat in the dish---so you could sautee your veggies in a little bacon for an extra layer of flavor. They use a long light colored pepper--a cross between a aneheim and a green pepper. Hard to find here. Read More
Rating: 4 stars
10/30/2011
Good dish but needed to cut back on the rice and the water. Still had lots of leftovers which I froze for later meals. nancynutri Read More
Rating: 5 stars
06/23/2020
I have made this dish many times. One of the things I like about it, is that there is not any salt. I think the flavors are very good. I'm italian, so, I do add garlic, can't cook without garlic. Other than that, I follow the recipe. I'm a good cook, so, I cant understand why so many negative reviews. Maybe its not authentic, but, it is very good anyway.... Read More
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Rating: 4 stars
03/12/2012
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. Read More
Rating: 1 stars
05/12/2012
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 Read More
Rating: 4 stars
10/30/2011
This is delicious - like a yummy savory tomato risotto. I thought the poblanos would be spicy so just used 2 - would use the recommended 4 next time or substitute it with green pepper to add some crunch. I also added some grilled squash/zucchini to add a little extra veg to the dish. My husband and I loved it! Read More