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Puerto Rican Asopao de Pollo

A delicious Puerto Rican asopao de pollo made with tender chicken, root vegetables, and rich, flavorful broth. Perfect for cozy days or when you need a warm, nourishing meal.
Print Recipe
Bowl of Puerto Rican Asopao de pollo served with a slice of avocado.
Prep Time:20 minutes
Cook Time:55 minutes

Ingredients

For the Chicken Marinade

  • 6 bone-in chicken thighs or preferred cuts
  • 3 tablespoons vinegar
  • 2 teaspoons adobo seasoning
  • 1-2 tablespoons sofrito

For the Asopao

  • 1 tablespoon achiote oil
  • 1 small onion chopped
  • 2-3 baby peppers or 2 tablespoons pimientos
  • 2 tablespoons sofrito
  • ½ can 8 oz tomato sauce
  • 1 garlic clove minced (or 1 teaspoon garlic)
  • 1 packet ham-flavored bouillon
  • 1 tablespoon adobo adjust to taste
  • 6-8 cups water
  • 2 large carrots peeled and sliced
  • 3 small potatoes diced
  • 6 pieces frozen yuca diced
  • 2 ears of corn cut into rounds
  • ¼ cup fresh cilantro chopped

Optional Seasonings

  • ½ teaspoon turmeric
  • ½ teaspoon oregano
  • ½ teaspoon cumin

Instructions

Marinate the Chicken

  • Trim excess fat from the chicken and cut small slits into each piece. In a bowl, combine chicken, vinegar, adobo, and sofrito. Mix well and marinate for at least 1 hour (or overnight for best flavor).

Prepare the Vegetables

  • Chop onion and peppers, slice carrots, dice potatoes and yuca, and cut corn into rounds. Set aside.

Sear the Chicken

  • Heat achiote oil in a large Dutch oven over medium-high heat. Sear chicken on both sides until golden brown (about 3–5 minutes per side). Remove and set aside.

Sauté the Base

  • In the same pot, add onion, peppers, sofrito, and tomato sauce. Stir and cook for 2–3 minutes. Add garlic and bouillon packet, mixing well.

Build the Broth

  • Pour in 6 cups of water and add adobo seasoning. Stir and bring to a simmer.

Add Chicken and Vegetables

  • Return chicken to the pot. Add carrots, potatoes, yuca, and corn. Add an additional 2 cups of water if needed.

Simmer

  • Cover, reduce heat to low, and cook for 30–45 minutes until vegetables are tender and flavors are well combined.
  • Stir in fresh cilantro. Taste and adjust seasoning if needed. Cover and cook for an additional 10 minutes.

Serve

  • Serve hot with white rice and avocado slices on the side.

Video

Notes

  • Marinating overnight enhances flavor but is optional.
  • Adjust salt carefully- adobo and bouillon already add saltiness.
  • You can use chicken breast, drumsticks, or a mix of cuts.
  • For a thicker consistency, allow the soup to simmer uncovered for a few extra minutes.
Servings: 6