Asopao de Pollo (Chicken Rice Stew)

Ingredients

• 1½ lbs boneless chicken thighs, chopped
• 1½ tsp adobo seasoning
• 4 cloves garlic, minced
• 2 tbsp sofrito (use Don Luis’ homemade or store-bought)
• 0.5 onion, chopped
• 0.5 green bell pepper, chopped
• 1 small can tomato sauce (8 oz)
• 1 cup medium-grain rice
• 2 tbsp olive oil
• 1 chicken bouillon cube (or 2 cups broth)
• 5 cups water (plus more as needed)
• 0.25 cup chopped cilantro
• 0.5 cup pimento-stuffed green olives
• Optional: pinch of red pepper flakes for heat
• Lime wedges for serving

Instructions

1. 1Season & Sear 🐔
2. 2Season the chicken with adobo. In a large pot, heat olive oil and sear the chicken until golden brown on all sides (about 5–6 minutes). Remove and set aside.
3. 3Build the Base 🍅🧅
4. 4In the same pot, add sofrito, onion, green pepper, and garlic. Cook until fragrant and soft, about 4–5 minutes.
5. 5Simmer the Flavors 🍲
6. 6Add tomato sauce, chicken bouillon, and return the chicken to the pot. Pour in the water and bring to a gentle boil.
7. 7Add Rice & Olives 🍚🫒
8. 8Stir in the rice and olives. Lower the heat to medium-low and cover. Simmer for 25–30 minutes, stirring occasionally to avoid sticking.
9. 9Final Touches 🌿
10. 10Adjust seasoning to taste. Stir in chopped cilantro and a splash more water if you want it soupier. Let rest for 5 minutes before serving.
11. 11Serve & Squeeze 🍋
12. 12Serve hot with a fresh squeeze of lime on top and a big smile.