Puerto Rican Asopao with Chicken and Rice
A comforting Puerto Rican chicken and rice stew enriched with sofrito and simmered until thick and flavorful. This latin american-inspired chicken 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.
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 leaf bay leaf
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Puerto Rican Asopao with Chicken and Rice take to make?
Total time is about 65 minutes (15 min prep + 50 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 Puerto Rican Asopao with Chicken and Rice?
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 olive oil from drying out.
Can I substitute ingredients in Puerto Rican Asopao with Chicken and Rice?
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 Puerto Rican Asopao with Chicken and Rice 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 Puerto Rican Asopao with Chicken and Rice?
Latin American chicken 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.
What others are saying
- ★★★★★
The broth depth was unreal. I doubled the garlic and it transformed the dish into something magical for my Sunday gatherings.
- ★★★★★
This asopao is a game-changer! The chicken melted off the bone and the rice soaked up every bit of flavor. My family kept asking for seconds.
- ★★★★★
Easier than expected for such rich flavors. Served it with plantains and everyone called it 'perfect'—even my picky teen.
