Asopao de Pollo (Puerto Rican Chicken Stew)

Chicken sauteed in annatto oil collides with sofrito, rice, and adobo seasoning into a fast and flavor-filled Puerto Rican stew.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 299 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 lime, juiced
• 1 cup diced tomato
• 2 tablespoons chopped fresh cilantro
• 1 cup frozen green peas
• 1 medium green bell pepper, chopped
• ½ cup pitted green olives
• ¼ cup capers
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons adobo seasoning
• 2 cups medium-grain rice
• 1 jalapeno, chopped
• 5 ½ cups chicken stock, divided
• 1 mini sweet pepper, chopped
• 10 annatto seeds, or more to taste
• 3 pounds boneless, skinless chicken breasts, chopped

Recipe Instructions

Step 1

Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.

Step 2

Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.

Step 3

Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.

Step 4

Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.