Served on chilly days, or as a quick, inexpensive dish, this Asopao de Pollo (Chicken and Rice Pottage) recipe is always a favorite.
Most of the recipes in this blog are dishes I learned from my mom, and I've learned some along the way, but this Asopao de Pollo recipe (Chicken and Rice Pottage) -- a very popular Dominican dish -- is one I took straight out of my mom's repertoire with nearly zero changes.
This is something I ate many, many times when I lived at the parental home.
What is asopao?
Asopao in Spanish means soup-like. Actually, it's a contraction of "asopado". In the Dominican Republic and --unsurprisingly-- Puerto Rico, asopao is a soupy rice dish that also includes vegetables and some meat or seafood. Chicken asopao is probably the most common.
Asopao ingredients vary depending on the family taste, and --most importantly-- the food budget. This is one of those dishes that can be stretched, and serve a lot with little, consequently, asopao dominicano has become associated with last-minute "cocinados" (get-togethers) on a tight budget.
More asopao recipes
- Asopao de Camarones (Shrimp and Rice Pottage)
- Brown Rice Asopao
- Vegan Asopao (Rice and Garden Vegetables Pottage)
About this recipe
You can adapt this same recipe and make your asopao even more special. The recipe gives you some ideas to make asopao de pollo y chuleta, or asopao de pollo y camarones, if you want to get fancy.
Remember that the consistency of this stew is a matter of taste, some prefer it more soupy, some thicker (closer to a risotto consistency), some people prefer very soft grain or rice but still firm, some prefer it when they have doubled and open. Try to find the exact way you like it best.
Do you have any secrets for a great asopao de pollo? Let me know in the comments!
Asopao de Pollo Recipe (Chicken and Rice Pottage)
- ¾ gallon of water
- 3 lb of chicken, , boneless and cut into small pieces.
- 3 teaspoons of salt
- ¼ teaspoons of pepper
- 1 tablespoon of bitter orange juice, (optional)
- 2 ½ tablespoon of oil for frying
- 1 tablespoon of brown sugar
- 3 cloves of garlic
- 4 large tomatoes, , chopped
- 1 bell pepper, , chopped
- ¼ teaspoon of dry oregano
- 1 large carrot, , diced
- ¼ cup of peas
- 1 lb auyama, (West Indian pumpkin), diced
- 1 cup of tomato sauce
- 2 cups of long grain rice
- 2 tablespoons of bitter orange vinegar, , or spicy sauce (optional)
- 2 tablespoons of chopped parsley
- Heat water: Boil the water in a covered pot over very low heat.
- Prep chicken: Season the chicken with 1.5 teaspoons of salt, pepper, and bitter orange juice.
- Brown chicken: Heat the oil over medium heat in a ¾ qt [3 lt] pot. Add sugar and heat until it turns golden brown. Add chicken and stir to brown all over. Be careful with splatters.
- Add vegetables: Add garlic, tomato, bell pepper, oregano, carrot, peas, auyama, and stir to mix. Stir frequently to cook evenly for 5 minutes.
- Add water: Pour in half the water from the other pot it was heated into the pot with the chicken.
- Cook rice: Add tomato sauce and rice to the pot with the chicken. Stir to mix well and cover the pot.Simmer, stirring often to avoid the rice from sticking to the bottom of the pot, add water from the other pot as it becomes necessary to maintain the same level.
- Season: Once the rice has doubled in size, and the grains have opened, and it has reduced to the consistency you prefer, season with salt to taste, bitter orange vinegar, and parsley. Remove from the heat.
- Serve: It should be served hot, and popular side dishes are avocado slices and / or tostones.