Asopao de Pollo Recipe - Puerto Rican Chicken and Rice Stew
Make this hearty Puerto Rican chicken and rice stew with tender chicken, aromatic spices, and vegetables. A comforting one-pot meal ready in an hour!
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Slotted spoon
- Measuring spoon
- Mixing bowl
- Paper towel
- Fork
- Spoon
- Airtight container
- Zip-top bag
- Refrigerator
- Freezer
- Microwave
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup peas, frozen or fresh
- 1 cup green olives, sliced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1½ teaspoons sazón seasoning with achiote
- 1 tablespoon adobo seasoning
- 1 bay leaf
- 2 tablespoons olive oil
- 8 ounces tomato sauce
- 4 cups low sodium chicken broth
- 1 cup medium-grain rice
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- Lime wedges for serving
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