This Asopao de Pollo (Puerto Rican Chicken Stew) is packed with flavor from bell peppers, tomatoes, and olives. Just 45 minutes and dinner is served!
Is there anything more comforting than chicken and rice?
Okay, maybe red wine and chocolate, but those are just a given.
In terms of comfort foods that can actually be considered “meals,” this Puerto Rican Chicken Stew has earned a very special place in my heart. And in my stomach.
Did I mention that it only takes 45 minutes to put this together? I mean, I can make it in 40 minutes but not everyone can be as awesome as me.
I’m in dire need of super-quick recipes lately because I have been out of control BUSY. With my upcoming trips to California and London-Nairobi-Paris, I’ve got tons of stuff to do and not enough hours in the day to get it all done.
Taking care of the property out here has kept me pretty swamped, too.
It’s like a full time job!
How am I supposed to find the time to cook, take pictures of food, and write about said food while I’m also trying to get my dad’s old truck fixed up, learn how to drive a stick, and spin cookies in the field?
These are real problems, you guys.
Okay, not really.
Don’t judge me. Just make this stew.
Here’s Your Recipe!
The Wanderlust Kitchen
Yields 8
This Asopao de Pollo (Puerto Rican Chicken Stew) is packed with flavor from bell peppers, tomatoes, and olives. Just 45 minutes and dinner is served!
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 pound boneless, skinless chicken thighs
- 2 teaspoons vegetable oil
- 1 small green bell pepper, finely chopped
- 1 small red bell pepper, finely chopped
- 1/2 a small yellow onion, finely chopped
- 3 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2/3 cup uncooked long grain white rice
- 1 (14 ounce) can no-salt-added diced tomatoes
- 3 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon red pepper flakes
- 1/2 cup chopped green olives
- Optional toppings: Cilantro, Avocado, Lime Wedges
Instructions
- Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
- Saute the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until chicken is cooked through and the rice is tender).
- Transfer the cooked chicken to a clean cutting board and shred with two forks. Return the shredded chicken to the pot and stir in the green olives.
- Serve topped with cilantro, avocado slices, and lime wedges for squeezing.
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