Asopao de Pollo
Creamy one-pot chicken and rice soup with sofrito, olives, and a peppery broth. Puerto Rican comfort in 20 minutes—no long simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
comfortheartypuerto-ricanchickencreamytenderweeknightcomfort-food-night
Ingredients
- 1 whole rotisserie chicken, shredded
- 3 tbsp sofrito (jarred)
- 4 cups chicken broth
- 1 cup long-grain white rice
- ½ cup green olives with pimentos
- 1 can (14.5 oz) diced tomatoes (canned)
- ¼ cup cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot over medium. Add sofrito and stir for 30 seconds until fragrant.
- 2
Pour in broth, tomatoes with juice, rice, and olives. Bring to a boil, then lower heat to medium-low.
- 3
Cover and simmer for 12 minutes until rice is tender and liquid mostly absorbed.
- 4
Stir in shredded chicken and cook uncovered for 2 minutes until heated through.
- 5
Season with salt and black pepper to taste. Top with fresh cilantro and serve hot.
Tools you’ll need
- large pot with lid (4-quart minimum)
- wooden spoon
- measuring cups and spoons
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