One-Dish Chicken & Rice (Asopao de Pollo)

15 Reviews
From: EatingWell Magazine September/October 2007

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

Ingredients 8 servings

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  • 1 tablespoon extra-virgin olive oil
  • 2 1/4 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
  • 2 1/2 cups brown rice
  • 2/3 cup packed chopped fresh cilantro

Preparation

  • 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 1 1/2 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; 1201 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), Magnesium (30% dv), Zinc (26% dv), Vitamin A (24% dv), Iron (18% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 3 lean meat

Reviews 15

June 24, 2014
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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
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By: EatingWell User
HUH? Not Puerto Rican at all. Cons: Chiles not traditional ingredient.
September 18, 2013
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By: EatingWell User
Sounds good but not Puerto Rican
September 19, 2012
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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
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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
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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
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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
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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
October 11, 2010
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By: EatingWell User
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 saut+¬ some baby spinach and arugula and have that on the side when I heat up the leftovers.