Asopao de Pollo (Soupy Rice with Chicken)

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.

Cut chicken thighs into smaller pieces and season with garlic powder, oregano, black pepper, cumin, and salt; refrigerate for 4 hours or overnight.

Preheat a 4-quart saucepan over high heat with olive oil.

Sear the chicken thighs in the saucepan until lightly browned on both sides; set aside.

Add chopped green bell peppers, onions, minced garlic, tomato sauce, chopped cilantro, culantro, and olives to the saucepan; sauté for 5 minutes.

Return the chicken thighs to the saucepan and coat with the sautéed mixture; simmer for 2 minutes.

Pour in unsalted chicken stock and water; bring to a boil.

Add rice and green peas; stir well and cover, cooking for 5 minutes.

Reduce heat to low medium and cook for 20 minutes or until rice is tender and soup thickens to preference; stir occasionally.

Remove bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: