Authentic & Delicious Puerto Rican Chicken Soup Recipe | Asopao de pollo

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and bouillon is a budget-friendly alternative.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich substitute, while bulgur is often less expensive.

Trim excess fat from 6 bone-in chicken thighs and slice slits in the thighs for flavor penetration.

Marinate the chicken with 3 tablespoons of vinegar, 2 teaspoons of adobo, and 1-2 heaping tablespoons of sofrito. Let it sit for at least 1 hour or up to 2 days in the refrigerator.

Prepare the vegetables: chop 1 onion, slice 2 large carrots, dice 3 small potatoes, and cut 2 ears of corn into rounds. Dice 6 pieces of frozen juka.

In a 7-quart Dutch oven, heat achote oil over medium-high heat and sear the marinated chicken thighs for 3-5 minutes on each side until browned.

Sauté the chopped onion and peppers in the pot with 2 tablespoons of additional sofrito and half a can of tomato sauce, then add 1 clove of garlic.

Add 6 cups of water, 1 tablespoon of adobo, and the seared chicken back into the pot along with the sliced carrots, juka, and corn.

Bring the soup to a simmer, mix everything together, and cover the pot. Lower the heat and cook for 30-45 minutes, checking at 30 minutes.

After 30-45 minutes, uncover the pot, add 1/4 cup of fresh cilantro, and adjust seasoning to taste. Cover and cook for an additional 10 minutes.

Serve the soup with a slice of avocado and a side of white rice.

Cooking Techniques

Equipment Needed

Spice Level: