One-Pot Asopao de Pollo with Garden Salad

Name: One-Pot Asopao de Pollo with Garden Salad
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Puerto Rican
Ingredients: 1 tablespoon olive oil; 1 pound chicken thigh (cut into 1-inch pieces); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.5 green bell pepper (medium, diced); 0.5 yellow onion (medium, diced); 3 clove garlic (minced); 8 ounce tomato sauce; 0.5 teaspoon dried oregano; 0.25 teaspoon ground cumin; 1 package Sazón with achiote; 1 cup short grain white rice (uncooked); 4 cup chicken broth; 0.5 cup frozen green peas; 0.25 cup pimento-stuffed olives (sliced); 2 tablespoon fresh cilantro (chopped); 4 cup mixed greens; 0.5 cucumber (large, sliced); 0.5 Roma tomato (diced); 2 tablespoon red wine vinegar

A comforting and hearty Puerto Rican chicken and rice stew, infused with classic flavors and served with a simple, refreshing garden salad.

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 3
Cuisine: Puerto Rican
Difficulty: Easy
Cost: $5.62/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound chicken thigh (cut into 1-inch pieces)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.5 green bell pepper (medium, diced)
0.5 yellow onion (medium, diced)
3 clove garlic (minced)
8 ounce tomato sauce
0.5 teaspoon dried oregano
0.25 teaspoon ground cumin
1 package Sazón with achiote
1 cup short grain white rice (uncooked)
4 cup chicken broth
0.5 cup frozen green peas
0.25 cup pimento-stuffed olives (sliced)
2 tablespoon fresh cilantro (chopped)
4 cup mixed greens
0.5 cucumber (large, sliced)
0.5 Roma tomato (diced)
2 tablespoon red wine vinegar

Instructions

Season chicken pieces with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add seasoned chicken and cook for 5 minutes, until lightly browned on all sides. Remove chicken and set aside.
Add green bell pepper, yellow onion, and minced garlic to the pot. Sauté for 5-7 minutes until softened and fragrant.
Stir in tomato sauce, dried oregano, ground cumin, Sazón with achiote, and uncooked short grain white rice. Cook for 2 minutes, stirring to coat the rice.
Return chicken to the pot. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until rice is tender and stew has thickened to a desired consistency.
Stir in frozen green peas, sliced pimento-stuffed olives, and 1 tablespoon of the fresh cilantro. Cook for an additional 3-5 minutes, until peas are heated through.
While Asopao finishes, prepare the Garden Salad: In a medium bowl, combine mixed greens, sliced cucumber, and diced Roma tomato. Drizzle with red wine vinegar and 1 tablespoon olive oil, then toss gently. Serve immediately.
Garnish Asopao with the remaining 1 tablespoon fresh cilantro. Serve hot with the Garden Salad on the side.

Notes

Asopao is meant to be a soupy rice dish; adjust chicken broth quantity to achieve your preferred consistency. Leftovers are excellent.

Nutrition (per serving)

Calories: 631
Protein: 40.1 g
Carbohydrates: 86.9 g
Fat: 16.3 g
Fiber: 5.9 g
Sodium: 5583 mg
Saturated Fat: 3.3 g
Sugar: 9.6 g
Cholesterol: 128 mg