Puerto Rican Asopao de Pollo (Chicken and Rice Soup) with Peas
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Ingredients
- 700 g bone-in chicken thighs and drumsticks
- 200 g long grain rice
- 2 tbsp sofrito (shop-bought)
- 200 g chopped tomatoes
- 150 g frozen peas
- 800 ml chicken stock
Nutrition (per serving)
- Calories
- 530 kcal
- Protein
- 36.8 g
- Carbohydrate
- 45.2 g
- of which sugars
- 3.3 g
- Fat
- 21.6 g
- of which saturates
- 5.9 g
- Fibre
- 3.2 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken pieces in a large pot over a high heat for 5 minutes.
- 2
Stir in the sofrito and cook for 2 minutes, then add the chopped tomatoes and the chicken stock.
- 3
Bring to a simmer, cover and cook for 20 minutes until the chicken has no pink remaining.
- 4
Add the rice and simmer for a further 15-18 minutes, stirring occasionally, until the rice is tender and the soup has thickened.
- 5
Stir in the frozen peas, cook for 3 minutes, and ladle into bowls.
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