Asopao de Pollo

🛒 Ingredients

• Boneless, skinless chicken thighs 188 g · 309 kcal
• Medium-grain rice 50 g · 180 kcal
• Olive oil 5 g · 40 kcal
• Yellow onion, diced 30 g · 12 kcal
• Green bell pepper, diced 30 g · 6 kcal
• Garlic, minced 4 g · 6 kcal
• Tomato sauce 38 g · 8 kcal
• Sazón (with Achiote/Annatto) 2 g · 0 kcal
• Fresh cilantro, chopped 5 g · 1 kcal
• Chicken broth 250 g · 25 kcal
• Water 75 g · 0 kcal
• Canned pigeon peas, drained 50 g · 60 kcal
• Potatoes, diced 50 g · 39 kcal
• Pitted Spanish olives, sliced 8 g · 9 kcal
• Bay leaves 1 g · 0 kcal
• Dried oregano 1 g · 0 kcal
• Black pepper 1 g · 0 kcal
• Lime, for serving 5 g · 1 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into 1-inch pieces; season generously with salt, black pepper, and dried oregano. Set aside.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken pieces and brown on all sides; remove and set aside.
3. Add diced onion, bell pepper, and minced garlic to the pot. Sauté for 5-7 minutes until vegetables soften.
4. Stir in tomato sauce, Sazón, bay leaves, and chopped cilantro. Cook for 2-3 minutes, stirring constantly.
5. Return the chicken to the pot. Add chicken broth, water, and diced potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
6. Add uncooked rice, drained pigeon peas, and sliced olives. Stir well, cover, and continue to simmer for another 20-25 minutes, or until rice is tender and the soup has thickened to your desired consistency.
7. Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with extra fresh cilantro and a squeeze of fresh lime juice.