Chicken and Vegetable Asopao with Tomato and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, comforting Puerto Rican rice soup simmered with tender chicken, vegetables, and fresh cilantro. This puerto rican-inspired soups ready in about 85 minutes pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (14 ratings) Prep: 25 min Cook: 60 min Serves 6 Puerto Rican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season chicken thighs with salt and pepper; heat 2 tablespoons olive oil in a large pot over medium-high heat and brown chicken on both sides (5 minutes per side), then remove and set aside.
  2. Step 2: Add diced onion, green bell pepper, and carrot to the pot; sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Add tomato paste and 1/2 teaspoon dried oregano, cooking for 1 minute until the paste darkens. Return chicken to the pot with any accumulated juices.
  4. Step 4: Pour in 4 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes to tenderize chicken.
  5. Step 5: Stir in 1.5 cups rice and simmer for 15 minutes, then add 1 cup mixed vegetables and cook for 10 more minutes until rice is tender and vegetables are cooked through.
  6. Step 6: Stir in 1/4 cup chopped cilantro and adjust salt and pepper to taste before serving.

Frequently asked questions

How long does Chicken and Vegetable Asopao with Tomato and Cilantro take to make?

Total time is about 85 minutes (25 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Vegetable Asopao with Tomato and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chicken and Vegetable Asopao with Tomato and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Vegetable Asopao with Tomato and Cilantro for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Vegetable Asopao with Tomato and Cilantro?

Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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