Dominican-Style Chicken and Rice Stew

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Asopao de Pollo is a beloved Dominican comfort dish that sits somewhere between a soup and a thick stew, pairing tender bone-in chicken with rice simmered in a fragrant tomato-sofrito broth. Punched up with olives, oregano, and cilantro, it is hearty enough to be a one-pot meal and traditionally enjoyed family-style on cool evenings.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Chicken

• 2 lbs bone-in chicken thighs and drumsticks
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil

For the Sofrito Base

• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp tomato paste
• 1/4 cup tomato sauce

For the Rice and Broth

• 1 1/2 cups long-grain white rice, rinsed
• 6 cups low-sodium chicken broth
• 1 tsp dried oregano
• 2 bay leaves
• 1 packet sazón with achiote (about 1 tsp)
• 1/2 cup pitted green olives, halved

For the Garnish

• 1/4 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 1 lime, cut into wedges

Directions

1. Season the chicken pieces on both sides with the salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken, working in batches, 3 to 4 minutes per side until deeply golden. Transfer to a plate and set aside.
2. Reduce the heat to medium. Add the onion and bell pepper to the rendered fat and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the garlic, cilantro, tomato paste, and tomato sauce and cook for 2 minutes, until the paste darkens and smells deeply aromatic.
4. Add the oregano, bay leaves, and sazón, stirring to coat the vegetables. Pour in the chicken broth and scrape up any browned bits on the bottom of the pot, then bring to a rolling boil.
5. Return the chicken (and any accumulated juices) to the pot. Reduce the heat to low, cover, and simmer gently for 20 minutes, until the chicken is cooked through and pulls easily from the bone.
6. Stir in the rice and the green olives. Cover again and simmer for 18 to 20 minutes, without lifting the lid, until the rice is tender and has absorbed most of the liquid, yielding a moist, stew-like consistency. If you prefer it soupier, splash in an extra half cup of broth.
7. Remove and discard the bay leaves. Taste and adjust the salt and pepper. Let the asopao rest off the heat for 5 minutes so the rice sets up slightly.
8. Ladle into deep bowls and top with chopped cilantro, sliced scallions, and a generous squeeze of lime. Serve hot with crusty bread or tostones on the side.

Cook’s Notes

• Use bone-in, skin-on chicken for the richest broth and most forgiving texture during the longer simmer.
• If you cannot find sazón with achiote, substitute 1 tsp sweet paprika plus 1/2 tsp ground turmeric for color and a similar earthy flavor.
• The rice will continue to absorb liquid as it sits, so leftovers are thicker. Loosen with a splash of warm chicken broth when reheating.
• For a heartier version, stir in 1 cup of cubed calabaza squash along with the rice; it melts into the broth and adds subtle sweetness.
• Do not skip the lime garnish; the bright acidity cuts through the rich, savory broth and lifts every bite.

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