Asopao de Pollo

Name: Asopao de Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Dominican
Ingredients: 1kg chicken pieces, bone-in; 1.5 cups short-grain rice; 1 large onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 8 green olives, pitted; 1 tbsp capers; 1 tbsp dried oregano; 1 tbsp achiote oil; 2 liters chicken broth; 1 cup frozen peas; 2 tbsp vegetable oil; Salt and pepper; Juice of 1 lime

Asopao de Pollo (ah-so-POW de PO-yo)

Dominican Chicken Rice Soup

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 396 kcal

A thick, soupy rice dish with chicken, vegetables, and olives, somewhere between a soup and a risotto, beloved as comfort food across the island.

Nutrition & Info

Protein 28.0g

Carbs 44.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot wooden spoon ladle

Presentation Guide

Vessel: deep soup bowl

Garnishes: cilantro, lime wedge, peas on top

Accompaniments: crusty bread, avocado

Ingredients

1kg chicken pieces, bone-in
1.5 cups short-grain rice
1 large onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tbsp tomato paste
8 green olives, pitted
1 tbsp capers
1 tbsp dried oregano
1 tbsp achiote oil
2 liters chicken broth
1 cup frozen peas
2 tbsp vegetable oil
Salt and pepper
Juice of 1 lime

Instructions

1
Season chicken with garlic, oregano, lime juice, salt, and pepper. Set aside for fifteen minutes.
2
Heat oils in a large stockpot. Brown chicken pieces well, then remove and set aside.
3
Saute onion and bell pepper until soft. Add tomato paste and stir for two minutes.
4
Return chicken, add broth, and bring to a boil. Simmer twenty minutes until chicken is cooked.
5
Add rice, olives, and capers. Cook on medium-low for twenty minutes, stirring occasionally, until rice is tender and broth is thick and soupy.
6
Add peas in the last five minutes. Adjust seasoning and serve hot in deep bowls.

💡

Did You Know?

Dominicans say asopao has healing powers, and it is the first dish prepared when someone in the family is feeling sick or needs comfort.

Chef's Notes

Equipment Tips

large stockpot
wooden spoon
ladle

Garnishing

cilantro, lime wedge, peas on top

Accompaniments

crusty bread, avocado

The Story Behind Asopao de Pollo

Asopao occupies a special place in Dominican cuisine as the ultimate comfort food, a dish that bridges the gap between soup and rice. Its origins combine the Spanish tradition of arroz caldoso with indigenous Taino cooking methods. The dish became the go-to remedy for everything from colds to heartbreak, and its thick, nourishing consistency makes it particularly satisfying during the rainy season when Dominicans crave warmth and sustenance.

🕐 Traditionally enjoyed rainy days and when feeling unwell 📜 Origins: Spanish and Taino fusion

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