Healthy Chicken Asopao

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asopaoI love a good hearty soup especial on a day like today when it is cold and snowy outside. Asopao is one of my favorite choices for a “stoup”…this is what I call it. It is too thick to be called a soup and has too much broth to be a stew. Rather than throw a whole chicken in a pot with all of the ingredients and wait all day for it to cook, this is my quick and easy method that still yields a delicious meal in a fraction of the time. It also doesn’t have all of the extra fat that comes from cooking it with the chicken skin.ingredients1


  • 6 tablespoons sofrito (either use store bought or my version listed below)
  • 1 tablespoon red wine vinegar
  • 1 package chicken tenders sliced into bite sized pieces
  • 1/2 cup tomato sauce
  • 3/4 cup long grain brown rice
  • 6 cups chicken stock
  • 1 tablespoon capers
  • 8 large Spanish olives – sliced (I use a melon baller to remove the olives and capers)
  • 1 Bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

My Version of Sofrito

ingredientsI am going against the grain with this is version of Sofrito. It usually has more ingredients but this is my quick and easy version which taste delicious in my Asopao.


  • Red bell pepper seeded and cored
  • 1/2 large onion
  • 2 cloves garlic

sofritoChop up the pepper and onion into manageable sized pieces and blend in a food processor until pureed. Store unused amount in the refrigerator or freeze portions for later use.

My Asopao Recipe

Step 1: Add 1 tablespoon of vinegar and 3 tablespoons sofrito in a large glass bowl. Add sliced chicken and mix to coat. Refrigerate for 30 minutes.

chickenStep 2: Add 1 tablespoon olive oil and 3 tablespoons of sofrito in a large pot and cook for about a minute over medium heat. Add chicken and cook until all of the pieces are seasoned and opaque.

riceStep 3: Add tomato sauce and rice stir well.

potStep 4: Add capers, olives, bay leaf, oregano and salt.


Step 5: Add chicken broth and stir to combine. Bring to a boil then lower the heat and simmer covered for about 45 to 50 minutes until the brown rice is soft.






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