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One-Dish Chicken & Rice (Asopao de Pollo)

  • 30 m
  • 1 h 20 m
Scott Rosenbaum
“This Puerto Rican one-dish chicken and rice stew is rich in flavor.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/23/2019