This Puerto Rican one-dish chicken and rice stew is rich in flavor. Source: EatingWell Magazine, September/October 2007

Scott Rosenbaum
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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; 13.7 g total fat; 3.2 g saturated fat; 85 mg cholesterol; 620 mg sodium. 503 mg potassium; 51 g carbohydrates; 5.1 g fiber; 4 g sugar; 29.9 g protein; 1201 IU vitamin a iu; 72 mg vitamin c; 29 mcg folate; 57 mg calcium; 3 mg iron; 121 mg magnesium;

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 5
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
Rating: 5 stars
10/14/2019
This recipe is perfect. Just like my Dad used to make. :-) Read More
Rating: 1 stars
06/24/2014
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 Read More
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Rating: 2 stars
04/30/2014
HUH? Not Puerto Rican at all. Cons: Chiles not traditional ingredient. Read More
Rating: 1 stars
09/19/2013
Sounds good but not Puerto Rican Read More
Rating: 1 stars
09/19/2012
Created by a White Person Our food is not SPICY!!! If you want to try the real recipe go to another site. Read More
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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
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
03/04/2012
disappointing My husband & I were both disappointed. Will not make this again. Cons: way too bland too much water too much rice 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
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: 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: 4 stars
10/30/2011
I must admit that although I have lived in the "mainland " for more than 30 years I'm still annoyed when I see a "Puerto Rican" recipe that includes hot peppers (mild or otherwise). I'm no longer suprised to see that all/most non-hispanics assume that all/most Puerto Ricans eat spicy food with hot peppers.(Unfortunately as a result Puerto Rican restaurants offer hot sauces for visitors/tourists who assume that Puerto Rican food is similar to Mexican food.) Please note that Puerto Rican dishes are very tasty but are not spicy and are cooked with sweet peppers. All Puerto Rican recipes taste so much better when cooked with sweet peppers and other non-spicy ingredients! (I have not tried this recipe but gave it one star because rating is required.) Read More
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
10/29/2011
I just made this dish. It was very tasty and easy. For me it is basically chicken and rice. You need to have a good cooking pot I used a cast aluminum one. As one person noted typical Puerto Rican food is not spicy hot. I enjoy PR food and I have lived in Mexico and love authentic Mexican with some heat. However not all Mexican food is hot either. It just depends on your preference. I prefer spicy hot as I love chili peppers so that is what I used but you can use sweet peppers as well. I used fresh jalapenos in place of the ones called for. Fresh ingredients is the key. I also added 2 bay leaves and some garlic. I used all the spices recommended but I did not measure which I never do. I used more quantities of the spices than called for and I am glad I did it made it very flavorful. Also I added the cilantro while cooking not after. I will say it was a lot of rice so maybe 2 cups would be plenty. I also used many more olives than called for which turned out perfect. Next time I will use more than just one tomato and maybe two large onions. A vegetable on the side would have been a nice touch. I might saute some baby spinach and arugula and have that on the side when I heat up the leftovers. Read More
Rating: 5 stars
10/29/2011
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 Read More