Puerto Rican Chicken and Rice Stew


1 tsp oregano
3 cloves garlic, crushed
kosher salt and black pepper to taste
2 and 1/2 to 3 lb chicken, cut into serving pieces
3 tbs vegetable oil or lard
1 medium onion, minced
1 green bell pepper, seeded and chopped
2 oz ham chopped
2 medium tomatoes, peeled, seeded and chopped
2 cups long grain rice
6 cups chicken stock
1 cup cooked green peas
1 tbs capers
1/4 cup small pimiento stuffed green olives
1/2 cup grated parmesan cheese
2 roasted red peppers, cut into strips
asparagus tips, for garnish

This is a hearty stew called “Asopao de Pollo” that is commonly served in Puerto Rico.


  • Mix the oregano, garlic and salt together and rub into the chicken pieces.
  • Heat the oil or lard in a heavy pan with a cover and saute the chicken, a few pieces at a time, until lightly browned. Set chicken aside.
  • Add the oinion, green pepper and garlic to the pan and cook, stirring until the onion is tender, but not browned.
  • Add the ham, then the tomatoes and cook for a few minutes longer, until the mixture is well blended.
  • Return the chicken pieces to the pan, cover and cook over low heat for 30 minutes, or until the chicken is tender.
  • Remove the chicken pieces to a plate and when they are cool enough to handel, remove the skin and meat and break up into 2 inch pieces. Set aside.
  • Add the rice, black pepper and chicken sock to the pan, cover and cook over low heat until the rice is tender, about 20 minutes.
  • Add the peas, capers, olives, cheese and chicken.
  • Garnish with the roasted red pepper strips, cover and simmer just long enough to heat the chicken through.
  • The rice should not be dry, but soupy,
  • Garnish with asparagus tips.


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