Entree: Dominican Republic – National Cuisine – Asopao de Pollo (Hearty chicken-and-rice stew with vegetables in a savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 48 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), skin optional
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) Dominican sofrito (blend of green onion, cilantro, bell pepper, garlic, and culantro) or:
  - 3 scallions (green onions), roughly chopped
  - 1 medium green bell pepper, seeded and chopped
  - 1 small red bell pepper, seeded and chopped
  - 1 medium onion, chopped
  - 4 cloves garlic
  - 1/4 cup (10 g) fresh cilantro leaves
  - 1 tbsp (15 g) fresh culantro or extra cilantro
- 2 tbsp (30 g) tomato paste
- 1 packet (0.28 oz (8 g)) sazón seasoning with saffron (or 1 tsp (5 ml) annatto and 1 tsp (5 ml) ground cumin)
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- 8 cups (1.9 L) chicken broth
- 2 cups (370 g) long-grain rice, rinsed
- 1 cup (240 ml) crushed tomatoes or canned diced tomatoes
- 1 cup (150 g) frozen peas
- 1/4 cup (40 g) pitted green olives, halved
- 1 tbsp (15 g) capers, drained
- 1 lime, cut into wedges (for serving)
- 1/4 cup (10 g) fresh cilantro, chopped (for garnish)
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), skin optional
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) Dominican sofrito (blend of green onion, cilantro, bell pepper, garlic, and culantro) or:
  - 3 scallions (green onions), roughly chopped
  - 1 medium green bell pepper, seeded and chopped
  - 1 small red bell pepper, seeded and chopped
  - 1 medium onion, chopped
  - 4 cloves garlic
  - 1/4 cup (10 g) fresh cilantro leaves
  - 1 tbsp (15 g) fresh culantro or extra cilantro
- 2 tbsp (30 g) tomato paste
- 1 packet (8 g) sazón seasoning with saffron (or 1 tsp annatto and 1 tsp ground cumin)
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- 8 cups (1.9 L) chicken broth
- 2 cups (370 g) long-grain rice, rinsed
- 1 cup (240 ml) crushed tomatoes or canned diced tomatoes
- 1 cup (150 g) frozen peas
- 1/4 cup (40 g) pitted green olives, halved
- 1 tbsp (15 g) capers, drained
- 1 lime, cut into wedges (for serving)
- 1/4 cup (10 g) fresh cilantro, chopped (for garnish)
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, warm the vegetable oil. Brown the chicken pieces 4–5 minutes per side until golden; remove and set aside.
2. If making sofrito from scratch, add the scallions, bell peppers, onion, garlic, cilantro and culantro to a blender or food processor and pulse to a coarse purée. Add the sofrito to the pot and sauté 3–4 minutes until fragrant.
3. Stir in the tomato paste, sazón, oregano and bay leaves and cook 1–2 minutes to deepen the tomato flavors. Return the browned chicken to the pot and add the crushed tomatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook 10 minutes.
4. Add the rinsed rice, stir to combine, and simmer gently, uncovered, stirring occasionally, for 18–25 minutes until the rice is tender but the stew remains slightly soupy; add more stock or water if it becomes too thick.
5. Stir in the frozen peas, olives and capers during the last 5 minutes of cooking. Adjust salt and pepper to taste. Remove bay leaves.
6. Garnish with chopped cilantro and serve hot with lime wedges for squeezing over bowls.