Puerto Rican chicken asopao is a hearty one-pot stew that combines bone-in chicken thighs with sofrito, tomato sauce, and rice into a deeply flavorful broth. This adaptable dish is considered one of Puerto Rico's most important comfort foods.
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Prepare the sofrito. In the bowl of a food processor, add ½ yellow onion, 1 cubanelle pepper, ½ small red bell pepper, 4 garlic cloves, and ½ cup cilantro. Pulse until pureed, but still chunky, about 20 pulses, scraping down the sides of the bowl as needed.
Season 4 chicken thighs with 1 tsp kosher salt, ½ tsp ground black pepper, and 1 tsp oregano. In a large skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Add chicken and sear until browned on all sides, about 2 minutes per side. Remove chicken and divide between 2 Suvie pans.
Reduce heat to medium, carefully add sofrito to skillet (sofrito may sputter), and saute for 30 seconds. Remove from heat. In a large bowl, stir together sofrito, ¾ cup tomato sauce, 1 envelope sazon seasoning, 2 cups chicken broth, 2 cups water, and 1 cup rice. Divide mixture between the 2 Suvie pans with chicken. Input settings and cook now or schedule.
Set Suvie Cook Settings - Bottom Zone: Slow Cook Low for 2 hours
After cooking, stir sliced olives into the asopao and season to taste with salt and pepper. Divide between bowls and garnish with cilantro.
Refrigerate in an airtight container up to 3 days; reheat gently on the stovetop, adding broth if thickened. Freezes well up to 2 months.
Thighs are preferred for their richness and flavor, but boneless breasts can be substituted; reduce cooking time by 5-10 minutes and watch for dryness.
Sazon is a Latin seasoning blend (cumin, coriander, annatto). Substitute with 1 tsp cumin + ¼ tsp annatto powder, or omit for a less traditional but still flavorful version.
Yes—this is a traditional adaptation. Add canned pigeon peas, diced ham, or shrimp in the final 5-10 minutes of cooking.
Asopao should be broth-based and soupy, not dry—thicker than soup but looser than risotto. Adjust liquid as needed during cooking.
Yes. Refrigerate up to 3 days; reheat gently on the stovetop, adding broth if it thickens. Freeze up to 2 months.
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