Soupy Rice with Chicken (Asopao de Pollo) is a soup that is thickened with rice and has a creamy texture similar to the gumbo in New Orleans. El Asopao de Pollo es una clase de sopa que se espesa con el arroz y lo encuentro muy similar al Gumbo de New Orleans.
I normally do not add sofrito (our puréed condiments) to the soup or asopao. I prefer to use the fresh herbs and vegetables that I grow in my garden. However, you can use sofrito if that is your preference because it contains the same ingredients that I use from my garden.
This is an excellent comfort food dish during the cooler months or rainy days throughout the year. It is usually served with Tostones (Double Fried Plantains).
Seasoning the Chicken Thighs!
In a bowl, add the following dry ingredients: 2 teaspoons of garlic powder, 1 teaspoon of dry oregano leaves, ½ teaspoon of black pepper, 1 teaspoon of cumin, and ½ teaspoon of lite salt or to taste. Stir until well blended and set aside.
Here we have 1½ pounds of bone-in skinless chicken thighs that have been rinsed. I prefer the skinless chicken parts to reduce the fat content. However, you can select the chicken parts of your preference and with or without skin.
NOTE: If the chicken parts are large in size, you can cut them into smaller portions.
I filled a condiment shaker with the blended seasoning.
Season the chicken thighs evenly on both sides with the condiments. Cover bowl with lid and refrigerate for 4 hours or overnight.
Searing the Chicken Thighs!
Preheat a 4-quart saucepan (caldero) with 1 tablespoon of extra virgin olive oil over high heat. Place the chicken thighs into saucepan and sear the meat to lightly brown on one side.
Carefully turn the chicken to the other side to sear. After searing the meat on both sides, place them on a plate and set aside.
Sautéing the Condiments – Soupy Rice with Chicken (Asopao)!
Using the same saucepan, add 1 teaspoon lite salt or to taste; 12 pimiento-stuffed green olives, cut in halves; 2 minced garlic cloves; ¼ cup of chopped green bell pepper; ¼ cup of chopped onions; 2 tablespoons tomato sauce; 3 sprigs of chopped cilantro; 4 ajies dulces (sweet peppers), chopped; 2 culantro leaves (recao), chopped;
NOTE: You can substitute cubanelle peppers for the ajies dulces. If you don’t have culantro, then add 3 more sprigs of chopped cilantro since they are cousins. Here is a link for more information on Sweet Peppers (Ajies Dulces) and Culantro (Recao).
Continue with ½ cup diced lean ham (this is optional); 1 seasoning envelope with coriander and annatto and 2 bay leaves.
NOTE: If you are unable to purchase the seasoning envelopes at the local market then click on this link to create your own Special Blend of Seasonings.
Stir all the ingredients until well blended and sauté for 5 minutes over medium heat, stirring occasionally.
Simmering the Chicken Thighs with all the Condiments!
Place the chicken thighs back into the saucepan (on top of tomato-oil based sauce).
Coat the chicken thighs evenly with the tomato-oil based sauce and simmer for 2 minutes.
Remaining Ingredients Added to the Soupy Rice with Chicken (Asopao)!
Pour 3 cups of unsalted chicken stock into saucepan.
The next step is to pour 4 cups of water and stir. Bring the liquid to boil.
When the liquid is boiling, add ¾ cup of long-grain white rice. I normally rinse the rice.
Sweet peas or petit pois are usually added to the asopao. Therefore, I use a can (8.5 ounces) of sweet peas without liquid.
Stir rice and green peas well into liquid. Cover saucepan with lid and cook over medium heat for 5 minutes.
Cooking the Soupy Rice with Chicken (Asopao de Pollo)!
At this point, check the salt content of the asopao after 5 minutes of cooking. If you feel it needs more salt, then add to taste. Reduce heat to low medium and cook for 20 minutes or until the rice is tender and the soup thickens. Stir occasionally. Cover saucepan with lid.
The chicken is tender and thoroughly cooked after 30 minutes of simmering.
The rice is also tender and cooked.
The Soupy Rice with Chicken (Asopao de Pollo) has the right consistency for me. It is ready. Remove the bay leaves before serving.
NOTE: The Asopao will become thicker the next day because the rice tends to absorb more of the liquid as it sits. If it becomes too thick, just add some more chicken stock before reheating the asopao.
Serving the Soupy Rice with Chicken (Asopao de Pollo)!
Serve the Soupy Rice with Chicken (Asopao de Pollo) in a bowl accompanied with Tostones (Double Fried Plantains). This asopao looks absolutely delicious and is a great hearty meal to warm you up during the cooler months and rainy days throughout the year.
Click on the button below to watch my YouTube Video on How to Prepare Soupy Rice with Chicken (Asopao de Pollo)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Soupy Rice with Chicken (Asopao de Pollo)
- Prep Time: 15 Minutes
- Cook Time: 55 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings 1x
Description
Soupy Rice with Chicken (Asopao de Pollo) is a soup that is thickened with rice and has a creamy texture similar to gumbo and risotto. A hearty meal that will warm you up during the cooler months and rainy days.
Ingredients
Condiments to Season Chicken:
- 2 teaspoons of garlic powder
- 1 teaspoon of dry oregano leaves
- ½ teaspoon of black pepper
- 1 teaspoon of ground cumin
- ½ teaspoon of lite salt or to taste
Searing the chicken:
- 1½ pounds bone-in skinless thighs, rinsed
- 1 tablespoon extra virgin olive oil
Sautéing the Condiments:
- 1 teaspoon Lite salt or to taste
- 12 pimiento-stuffed green olives, cut in halves
- 2 minced garlic cloves
- ¼ cup of chopped green bell pepper
- ¼ cup of chopped onions
- 2 tablespoons tomato sauce
- 3 sprigs of chopped cilantro
- 4 ajies dulces, chopped
- 2 culantro leaves (recao), chopped
- ½ cup diced lean ham (this is optional)
- 1 seasoning envelope with coriander and annatto
- 2 bay leaves
Cooking the Soupy Rice:
- 3 cups of unsalted chicken stock
- 4 cups of water
- ¾ cup of long-grain white rice, rinsed
- 1 can (8.5 ounces) sweet peas, drained
Instructions
- In a bowl, add the condiments to season chicken and stir well.
- Season the chicken thoroughly with condiments on both sides. Refrigerate for 4 hours or overnight.
- Sear the chicken in a 4-quart saucepan with 1 tablespoon oil over high heat until both sides are lightly brown. Remove from saucepan and set aside.
- Using the same saucepan, add all the ingredients for sautéing the condiments. Stir until well blended and sauté for 5 minutes over medium heat, stirring occasionally.
- Place the seared chicken thighs back into saucepan and coat them evenly with the tomato-oil based sauce. Simmer for 2 minutes.
- Pour the liquids into saucepan and bring the liquid to a boil.
- Add the rice and peas to the boiling water. Stir well. Cover saucepan with lid and cook over medium heat for 5 minutes.
- Reduce heat to low medium and cook for 20 minutes or until the rice is tender and the soup thickens to your liking.
- Make sure the chicken is thoroughly cooked and rice is tender before serving.
Notes
Please note that the asopao will become thicker the next day because the rice tends to absorb more of the liquid. If it becomes too thick, just add some more chicken stock before reheating the asopao.
- Category: Soups
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Asopao, Asopao de Pollo, Soups, Soupy Rice with Chicken
