I’ve had this recipe for some time and I kept putting it off. It was put on my menu plan three months in a row. I finally made this and it was really good! The fresh cilantro was enough to make me fall in love but it was the unique flavor and heat that my boys liked the best.
This traditional Puerto Rican chicken and rice stew is a super easy one-pot dish.
Are you drooling yet?
Asopao de Pollo
1 Tbsp. EVOO
4 large boneless, skinless chicken breasts, cut into 1 or 2-inch pieces
4 jalapeno peppers, chopped and de-seeded as you like
1/2 cup chopped onion
1 Tbsp. dried oregano
1 tsp. paprika
1 tsp. salt
1 can tomato sauce
1 tomato, chopped
1 dozen large pimiento-stuffed green olives, sliced
*extra pimientos if desired
5 cups water or chicken broth
1 cup brown rice
1/2 bunch fresh cilantro, chopped (about 2/3 cup)
1. Heat oil in dutch oven or cast iron skillet. Add chicken, chiles, onion, oregano, paprika and salt. Cook, stirring, about 4 minutes.
2. Add tomato sauce, tomato, olives, pimientos, and water. Bring to a boil. Add rice and return to boil. Reduce heat and simmer, uncovered, until sauce is thick and rice is tender. Stir occasionally. Should take about 45 minutes. Add water by 1/2 cups if needed.
3. Stir in cilantro and serve
This dish can be as hot or as mild as you like, depending on the type of chile pepper you use and how hot it is. Poblano or anaheim peppers work just as well, though you won’t always know how much heat you’ve got until you taste it. Jalapeno peppers are good because most of the heat comes from the seeds. I personally don’t like the process of de-seeding, though it’s worth the trouble if you don’t like anything too spicy. This time I just chopped up the peppers and put everything in, seeds and all. It was spicy but not too bad.