Recipes Soups, Stews and Chili Recipes Stews Chicken Asopao de Pollo 4.6 (53) 43 Reviews 35 Photos This traditional Puerto Rican chicken and rice stew is filling and flavorful. Submitted by The Gruntled Gourmand Updated on August 10, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 35 35 35 35 Prep Time: 25 mins Cook Time: 35 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 pounds boneless, skinless chicken thighs ½ teaspoon ground black pepper 2 tablespoons light adobo seasoning (such as Goya ®) 3 tablespoons olive oil 1 medium green bell pepper, diced 1 medium red bell pepper, diced 1 medium onion, diced 4 cloves garlic, minced 2 tablespoons tomato paste 1 ½ cups medium-grain rice 2 (14.5 ounce) cans diced tomatoes 6 cups low-sodium chicken broth 1 large bay leaf ¼ teaspoon red pepper flakes, or to taste 1 cup frozen petite peas, thawed 1 cup sliced pimento-stuffed green olives ¼ cup chopped fresh cilantro Directions Season chicken thighs with black pepper and adobo seasoning. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve. I Made It Print 137 home cooks made it! Nutrition Facts (per serving) 553 Calories 18g Fat 55g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 553 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 16% Cholesterol 132mg 44% Sodium 2324mg 101% Total Carbohydrate 55g 20% Dietary Fiber 5g 19% Protein 38g 77% Vitamin C 62mg 69% Calcium 100mg 8% Iron 8mg 46% Potassium 766mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.