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Asopado (Asopao) de Pollo

A humble soupy rice dish
Prep Time0 mins
Cook Time45 mins
Course: Main Course
Servings: 6
Author: Andrea Maldonado


  • 2 Tbsps Achiote Oil store bought, freshly made
  • 1 large red onion
  • 1/2 medium green pepper
  • 2 ea scallions
  • 2 ea garlic cloves omit if using alino
  • 1 Tbsp Cilantro stems, chopped
  • 1 tsp Alino minced garlic, oregano, cumin, salt
  • 1 1/2 cups long grain rice, washed
  • 1 cup peas and carrots, frozen
  • 3 cups chicken, shredded
  • 1 ea sazon packet
  • 1 ea cubito de pollo
  • 10-12 cups chicken broth
  • extra cilantro sprigs
  • Salt and pepper or Adobo as needed
  • 1 ea avocado, sliced or chopped optional
  • hot sauce optional


  • In a large pot, heat achiote oil over medium heat. Add Sofrito ( onions, peppers, scallions, garlic or alino, cilantro sprigs) sweat vegetables until soft and translucent.
    Add rice, and toss , toasting slightly, add peas and carrots, chicken, sazon , cubito and broth. Bring to a boil then reduce to a low simmer. Cook until rice is tender, more on the softer side than usual, about 30- 35 minutes. Add more broth if too dry. Season with salt and pepper if needed or a sprinkle of Adobo.
    Serve hot with avocado, limes, pickled onions and hot sauce!