Asopao de Pollo - Chicken Rice Gumbo

Asopao de Pollo - Chicken Rice Gumbo


Asopao de Pollo - Chicken Rice Gumbo

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La Cocina Goya

A Classic Easy Gumbo Recipe

Asopao de Pollo, or Chicken and Rice Gumbo, is more than a soup, yet not quite a stew.

GOYA® Medium-Grain Rice thickens this Asopao de Pollo recipe and GOYA® Adobo All-Purpose Seasoning adds zest for a fragrant and comforting meal. No wonder this easy gumbo is a favorite in the Caribbean.

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chicken (about 3 lbs.), cut into pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste


green bell pepper, very finely chopped (about ½ cup)


medium yellow onion, very finely chopped

2 oz.

smoked ham, cut into ½” cubes

1 tbsp.

GOYA® Minced Garlic or 2 clove garlic, finely chopped

1 can (8 oz.)

GOYA® Tomato Sauce

1 jar (4 oz.)

GOYA® Fancy Sliced Pimientos, drained

2 tbsp.

finely chopped fresh cilantro

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Step 1

Season chicken on all sides with adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.

Step 2

Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.

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Tip by La Cocina Goya

Quick save for thick soup

The rice in the Asopao adds a hearty consistency that makes the dish so special, but it also tends to absorb the broth very quickly, which can make the soup too thick. To fix, simply have a simmering pot of chicken broth at the ready. To do, mix 2 cups water with 1 GOYA® Chicken Bouillon and simmer. Then, add a ladle to each bowl, as needed.

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