Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Asopao
A soupy Puerto Rican rice stew with tender chicken and sofrito, simmered until thick and porridge-like, Caribbean comfort food in a bowl.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
8 steps- 1
Season the chicken thighs all over with the adobo seasoning.
- 2
Heat oil in a large heavy pot over medium-high heat and brown the chicken on both sides, about 4 minutes per side, then remove and set aside.
- 3
Add the sofrito to the same pot and cook for 2 to 3 minutes until fragrant, then stir in the tomato paste and sazon and cook for 1 minute more.
- 4
Return the chicken to the pot, pour in the chicken broth, and bring to a boil.
- 5
Stir in the rice and pigeon peas, reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the rice is tender and the stew has thickened into a loose, porridge-like consistency.
- 6
If the asopao gets too thick, stir in a little extra broth or water to loosen it back to a soupy texture.
- 7
Stir in the olives and capers during the last 5 minutes of cooking.
- 8
Taste and adjust salt, then ladle into bowls and finish with chopped cilantro.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving620
Calories
47 g
Protein
56 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Asopao is a Puerto Rican rice stew that sits between a soup and a paella, soupier than arroz con pollo but heartier than a broth. Its name comes from sopa, soup, and it is the classic comfort dish for rainy days and family gatherings. Sofrito, the island's aromatic base of peppers, onions, garlic, and culantro, gives the stew its deep green-flecked flavor foundation.
Listahan note
This version starts by sauteing the chicken and sofrito together to build a flavor base, then simmers the rice right in the broth so the grains release starch and thicken the stew to that signature soupy body.
Technique cues
- Sauteing the sofrito with the chicken first blooms its aromatics in fat, which is what gives asopao its deep savory backbone rather than a thin broth.
- The rice cooks directly in the broth so its released starch thickens the liquid; this is why asopao is soupy when served and continues to thicken as it sits.
- Because the rice keeps absorbing liquid, asopao is served immediately, and you add extra broth when reheating to bring it back to a soupy consistency.
Kitchen flow
- Parallel prep
- Have the sofrito blended and broth measured before you brown the chicken so the build flows without pause.
- Make-ahead
- Make the chicken-and-sofrito base ahead, then add rice and broth only when ready to serve so the grains stay perfect.
- Leftover move
- Stretch thick leftovers with extra broth into a fresh pot of soup, or pan-press the firmed rice into cakes.
- Cleanup rhythm
- Deglaze the pot with a splash of broth right after serving to lift the rice that sticks as it thickens.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Chicken
Main protein
Purpose: Bone-in chicken simmered in the broth flavors the whole stew while staying juicy.
Handling: Brown the pieces with the sofrito to develop fond before the broth goes in.
Adaptation: Boneless thighs work for speed, though bone-in pieces give a richer broth.
rice
Body and starch
Purpose: Medium-grain rice releases starch into the broth, giving asopao its soupy, slightly creamy thickness.
Handling: Add it after the sofrito and chicken so it toasts briefly before simmering in the broth.
Adaptation: Short-grain rice thickens even more; long-grain stays looser and makes a brothier stew.
sofrito
Aromatic base
Purpose: This blended pepper-onion-garlic-herb base is the defining flavor of the entire dish.
Handling: Saute it in oil until fragrant and slightly reduced before adding liquid.
Adaptation: A quick blend of bell pepper, onion, garlic, and cilantro approximates it if you cannot find culantro.
broth
Cooking liquid
Purpose: Generous broth is what keeps asopao soupy rather than dry, and it carries the sofrito flavor through the rice.
Handling: Add it warm and keep the level high, since the rice will drink a lot as it simmers.
Adaptation: Chicken stock is classic; a light vegetable broth works for a lighter pot but reads less savory.
Technique notes
- Keep the stew loose at the end since the rice keeps drinking liquid; pull it while it still pours easily.
- Toast the rice in the sofrito for a minute before adding broth to deepen its nutty flavor.
- Stir occasionally as it simmers so the starchy rice does not catch and scorch on the bottom.
Ingredient swaps
- Weeknight shortcut
- Use jarred sofrito and rotisserie chicken added near the end, trading some depth for a much faster pot.
- Lower-sodium direction
- Build on unsalted broth and homemade sofrito, seasoning at the end so you control the salt.
- Vegetarian direction
- Swap chicken for chickpeas and pigeon peas with vegetable broth for a hearty meatless asopao.
Serve alongside
- Tostones
- Avocado salad
- Crusty bread
- Sweet plantains
- Cold light lager
- Limeade
- Iced hibiscus tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate for up to 3 days; the rice will absorb the broth and set thick when cold.
- Reheat on the stove with added broth or water to loosen it back to a soupy consistency.
- Freeze for up to 2 months, expecting a softer rice texture, and reheat with plenty of extra liquid.
Equipment
- Heavy caldero or Dutch oven
- Blender for sofrito
- Wooden spoon
- Ladle
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