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Asopado de Arroz con Pollo

Asopado de Arroz con Pollo
Asopado de Arroz con Pollo

Indulge in the mouthwatering flavors of this Asopado-style Rice with Chicken, inspired by the vibrant cuisine of Puerto Rico. This dish brings together tender chicken, fragrant rice, and a medley of tomatoes and zucchini, creating a symphony of taste reminiscent of the Caribbean. Each spoonful is a celebration of the enchanting flavors that unite.

This recipe yields 4 portions.


400g chicken breast, cut into bite-sized pieces

2 tablespoons olive oil

1 onion (diced)

2 cloves of garlic (minced)

1 red bell pepper (diced)

1 zucchini (diced)

2 tomatoes (1 diced & 1 juiced)

2 cups long-grain rice

4 cups chicken broth

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper (to taste)

Fresh cilantro or parsley (for garnish)


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.

  2. Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken from the pot and set it aside.

  3. In the same pot, add the diced red bell pepper, zucchini, and tomatoes (only the diced). Sauté for a few minutes until they begin to soften.

  4. Stir in the long-grain rice, paprika, dried oregano, salt, and pepper. Cook for a minute or two, allowing the rice to absorb the flavors.

  5. Return the chicken to the pot and pour in the chicken broth, making sure the rice and chicken are fully submerged. Bring the mixture to a boil.

  6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.

  7. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld. Then add the juiced tomato



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