Puerto Rican Asopao with Chicken and Rice

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Puerto Rican chicken and rice stew enriched with sofrito and simmered until thick and flavorful. This Latin American-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, bone-in and skin-on, olive oil, sofrito 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.

Prep: 15 min Cook: 50 min Serves 6 Latin American cuisine 400 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in and skin-on
3 tbsp olive oil
1/2 cup sofrito
1 cup long grain rice
6 cups chicken broth
1/2 cup tomato sauce
1/4 cup green olives, sliced
2 tbsp capers
1 tsp salt
1/2 tsp black pepper
1 bay leaf
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Season 6 bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown chicken pieces for 5-6 minutes per side until golden; remove and set aside.
Step 2: In the same pot, add 1/2 cup sofrito and sauté for 3 minutes until aromatic. Stir in 1 cup long grain rice and toast for 2 minutes.
Step 3: Return chicken to the pot and add 6 cups chicken broth, 1/2 cup tomato sauce, 1 bay leaf, 1/4 cup sliced green olives, and 2 tbsp capers. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and stew thickens.
Step 4: Remove bay leaf, adjust seasoning to taste, and garnish with 2 tbsp chopped fresh cilantro before serving hot.