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Chicken Asopao

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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by: Jeannette Quinones
Updated Jul 20, 2017
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  • 2 tablespoons canola oil
  • 1/2 cup green peppers, chopped
  • 1 medium onion, chopped
  • 7 fresh cilantro sprigs, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 2 ounces of smoked ham, diced
  • 3 tablespoons tomato sauce (canned)
  • 1 (3 1/2 lbs) chicken,skinless, cut into pieces, seasoned with salt and pepper
  • 6 to 8 cups water
  • 1 cup long grain white rice
  • Salt and pepper to taste
  • Garnish with sliced stuffed green olives, red bell pepper strips, or avocado slices


  • 1
    Heat the oil in a pot at medium temperature. Add and combine green peppers, onion, cilantro, garlic, oregano and ham.
  • 2
    Cook until done, but not browned.
  • 3
    Add tomato sauce and mix well. Add chicken pieces, cover them with the mixture and cook until brown.
  • 4
    Add water and cook at medium heat for about 15 minutes.
  • 5
    Add rice and cook for 25 minutes. Season with salt and pepper.
  • 6
    Serve on a deep dish and garnish.

Expert Tips

  • tip 1
    If you notice that it gets dry, you can add more broth; prepare it with a chicken bouillon and 4 cups of water.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There is no doubt that Puerto Ricans love soup. Not even high temperatures make us turn down a hot soup or asopao. Some people say that asopao was created from a paella dish with plenty of water, and I dare to compare it with Spain’s arroz caldoso, which is prepared with meat, vegetables, seafood or chicken. Nevertheless, our island is still a good place to taste many types of shellfish and fish asopaos, served with mofongo or tostones.
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