Go Back
+ servings
Print
Asopao De Pollo (Puerto Rican Chicken & Rice Gumbo) | Delish D'Lites

Asopao De Pollo (Puerto Rican Chicken & Rice Gumbo)

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Author Delish D'Lites

Ingredients

  • 1 pound boneless skinless chicken thighs, cubed
  • 1 1/2 teaspoons Adobo seasoning
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1/4 cup sofrito
  • 1 8 oz can no salt added tomato sauce
  • 1 packet Sazon seasoning with annatto
  • 1 teaspoon ground cumin
  • 1 chicken bouillon cube
  • 2 dried bay leaves
  • 4 cups low sodium chicken broth
  • 1/4 cup fresh cilantro chopped
  • 8 sprigs of fresh thyme
  • 1 cup parboiled rice
  • 2 corn cobs, cut into 2 inch discs (optional)
  • 1 cup frozen peas Optional

Instructions

  1. Cut the chicken thighs into about 2 inch chunks, then season with adobo and dried oregano.
  2. Heat a Dutch oven on medium heat, then add the olive oil, sofrito and chicken.
  3. Add the tomato sauce, Sazon, cumin, bay leaves, bouillon cube, and the chicken broth.
  4. Add the cilantro and thyme to the pot, then bring the mixture to a boil.
  5. Add the rice and stir, then reduce the heat to medium-low and cover the pot.
  6. Cook the rice for 25-30 minutes, or until tender. Then, next the corn into the rice and cook for 5 minutes.
  7. Once the corn is cooked, add the peas and stir to combine.
  8. Serve the asopao nice and hot!

Recipe Notes

Canned peas are a traditional garnish for this dish. If you’re not a fan, please omit from the recipe.