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One-Dish Chicken & Rice (Asopao de Pollo)

:  September/October 2007

Your rating: None Average: 3.8 (78 votes)

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


READER'S COMMENT:
"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...
One-Dish Chicken & Rice (Asopao de Pollo) Recipe

Makes: 8 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 451 calories; 14 g fat ( 3 g sat , 6 g mono ); 85 mg cholesterol; 51 g carbohydrates; 30 g protein; 5 g fiber; 635 mg sodium; 518 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Magnesium (30% dv), Vitamin A (25% dv), Iron (20% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 3 lean meat


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Recipe Categories

Type of Dish
Main dish, complete meal
Main dish, poultry
Ethnic/Regional
Central/South American
Latin American
Ease of Preparation
Easy
Total Time
More than 1 hour
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Gluten free
Servings
8 or more
Main Ingredient
Chicken
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
One dish meals
Publication
September/October 2007
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