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A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. Starchy potato can stand in for the yucca.

February 2020


Credit: Oriana Koren

Recipe Summary

50 mins


Spiced Chicken


Make the asopao
  • Heat oil in a large Dutch oven over medium. Add yellow onion, carrots, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are softened, 10 to 12 minutes. Stir in rice, turmeric, and chile; cook, stirring often, until rice is lightly toasted, about 3 minutes. Stir in broth, yuca, cilantro, salt, and black pepper. Bring mixture to a boil over medium-high. Reduce heat to medium-low; cover and cook until rice and yuca are tender, 16 to 20 minutes. Stir in lemon juice. Season asopao with salt to taste.

While asopao cooks, make the spiced chicken
  • Heat oil in a large skillet over medium. Add red onion, za’atar, coriander, garlic, ginger, and chiles; cook, stirring often, until onion is softened, about 6 minutes. Add chicken, salt, and black pepper; cook, stirring occasionally, until chicken is browned, crumbly, and cooked through, about 6 minutes. Season with salt to taste.

  • Divide asopao evenly among 6 bowls; top with spiced chicken.

Make Ahead

Asopao and spiced chicken can be made up to 3 days ahead and reheated gently before serving.