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Asopao de Pollo

A rich Dominican chicken and rice soup simmered with sofrito, olives, and herbs until thick and comforting.

55 minMediumServes 4420 cal/serving

DominicanSoupStovetopStandardHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs chicken thighs, cut in pieces
  • 2 tbsp lime juice, juiced
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1/4 cup sofrito
  • 1 green bell pepper, diced
  • 2 tbsp tomato paste
  • 6 cups chicken broth
  • 2 tbsp alcaparrado
  • 1 cup long grain rice, rinsed
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Season 2 lbs cut in pieces chicken thighs with 2 tbsp juiced lime juice and 1 tsp dried oregano in a medium bowl.

  2. 2

    Heat 2 tbsp olive oil in a heavy pot over medium heat and brown 2 lbs cut in pieces chicken thighs on all sides until internal temperature reaches 165°F, then remove chicken.

  3. 3

    Stir in 1/4 cup sofrito, 1 diced green bell pepper, and 2 tbsp tomato paste, cooking for 3 minutes until fragrant.

  4. 4

    Pour in 6 cups chicken broth and 2 tbsp alcaparrado, returning 2 lbs cut in pieces chicken thighs to the pot and bringing liquid to a boil.

  5. 5

    Add 1 cup rinsed long grain rice, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and broth thickens.

  6. 6

    Stir in 1/4 cup chopped fresh cilantro and serve immediately.

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Questions

What is Asopao de Pollo?

A rich Dominican chicken and rice soup simmered with sofrito, olives, and herbs until thick and comforting. This reference files it under Dominican soup: made on the stovetop, rated medium and about 55 minutes start to finish.

What internal temperature should Asopao de Pollo reach?

For Asopao de Pollo, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Can I skip the searing in Asopao de Pollo?

You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use chicken breasts instead of chicken thighs in Asopao de Pollo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Asopao de Pollo uses 2 lbs chicken thighs, cut in pieces.

Is Asopao de Pollo gluten-free?

Yes. As written, nothing in the ingredient list for Asopao de Pollo is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chicken broth.

Can I freeze Asopao de Pollo?

Yes. Refrigerate Asopao de Pollo for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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