Asopao de Pollo: Puerto Rican Chicken and Rice Stew

Ingredients

Olive oil

2 tablespoons

Chicken

1 kg, cut into pieces

Onion

1, chopped

Garlic

3 cloves, minced

Green bell pepper

1, diced

Red bell pepper

1, diced

Tomato sauce

1 cup

Chicken broth

4 cups

Sofrito

1/2 cup

Cilantro

1/4 cup, chopped

Sazon seasoning

1 packet

Adobo seasoning

1 tablespoon

Rice

1 cup

Frozen peas

1/2 cup

Salt and pepper

to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and brown on all sides. Once browned, remove the chicken from the pot and set it aside.
2. In the same pot, sauté the onion, garlic, red bell pepper, and green bell pepper until softened.
3. Stir in the tomato sauce, chicken broth, sofrito, chopped cilantro, sazon seasoning, and adobo seasoning. Mix well.
4. Return the browned chicken to the pot and bring the mixture to a boil.
5. Once boiling, add the rice and frozen peas. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
6. Check that the rice is cooked and the chicken is tender. If needed, continue cooking for a few more minutes until the desired texture is achieved.
7. Season the stew with salt and pepper to taste before serving.
8. Serve hot, garnished with extra cilantro if desired. Enjoy your homemade Asopao de Pollo!