Best 6 One Dish Chicken And Rice Asopao De Pollo Recipes

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"Arroz con pollo" - "One dish chicken and rice" is one of the easiest and most delicious dishes to make. It's a traditional Puerto Rican dish made with chicken, rice, and vegetables, all cooked in a single pot. The chicken is seasoned with a flavorful blend of spices, and the rice is cooked in a rich broth, making it tender and flavorful. This dish is perfect for a quick and easy weeknight meal, and it's also great for potlucks and parties. If you're looking for a tasty and satisfying dish that the whole family will love, "one dish chicken and rice asopao de pollo" is definitely worth trying.

Check out the recipes below so you can choose the best recipe for yourself!

ONE DISH CHICKEN AND RICE (ASOPAO DE POLLO) RECIPE



One Dish Chicken and Rice (Asopao de Pollo) Recipe image

Provided by jdwooten

Number Of Ingredients 15

1 tablespoon(s) extra-virgin olive oil
2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon(s) dried oregano, crushed
1 teaspoon(s) sweet paprika
1 teaspoon(s) salt
1 can(s) tomato sauce
1 tomato, chopped
1 can(s) pimientos, rinsed
8 pimiento-stuffed green olives, sliced
2 tablespoon(s) capers, rinsed
8 cup(s) water
2 1/2 cup(s) brown rice
2/3 cup(s) packed chopped fresh cilantro

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve. Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

ASOPAO DE POLLO - CARIBBEAN CHICKEN AND RICE



Asopao De Pollo - Caribbean Chicken and Rice image

I found this recipe in my Betty Crocker's International cookbook and thought it sounded pretty good. It is a chicken dish with rice, filled with spices, stewed tomatoes, capers, olives, ham, garlic, peas and more. I can't wait to try it myself. It could be a one dish meal or you could serve it with a salad. Hope you enjoy!

Provided by Leahs Kitchen

Categories     Stew

Time 1h25m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 16

2 -3 lbs broiler-fryer chickens, cut up
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups chicken broth
1 (16 ounce) can stewed tomatoes, blended
1 medium onion, chopped
1 garlic clove, crushed
2 cups uncooked rice (preferably Jasmine or Basmati)
10 ounces frozen green peas (1 package)
1 medium green pepper, chopped
1/2 cup fully cooked smoked ham, cubed
1/3 cup pitted small green olives
1 tablespoon capers
grated parmesan cheese

Steps:

  • Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
  • Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
  • Heat to boiling; reduce heat.
  • Cover and simmer for 30 minutes.
  • Cook rice according to directions on bag, except add chicken broth where it calls for water.
  • While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
  • Cover and simmer the chicken dish until the rice is done.
  • Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.

ASOPAO DE POLLO (ONE-DISH CHICKEN AND RICE)



ASOPAO DE POLLO (ONE-DISH CHICKEN AND RICE) image

Categories     Soup/Stew     Chicken     Dinner

Yield 8 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 Anaheim or poblano chile peppers, chopped (see Note)
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 8-ounce can tomato sauce
1 tomato, chopped
1 4-ounce jar pimientos, rinsed
8 pimiento-stuffed green olives, sliced
2 tablespoons capers, rinsed
8 cups water
2 1/2 cups brown rice
2/3 cup packed chopped fresh cilantro

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.

ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)



Asopao de Pollo (Puerto Rican Chicken Stew) image

The Puerto Rican dish "asopao", a cross between soup and stew, is an easy, tasty one-dish meal.

Provided by imdane

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h10m

Yield 12

Number Of Ingredients 21

5 ½ cups chicken stock, divided
1 lime, juiced
1 medium green bell pepper, chopped
1 mini sweet pepper, chopped
1 jalapeno, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 teaspoons dried oregano
3 tablespoons extra-virgin olive oil
10 annatto seeds, or more to taste
3 pounds boneless, skinless chicken breasts, chopped
2 bay leaves
2 cups medium-grain rice
1 cup diced tomato
1 cup frozen green peas
1 onion, chopped
½ cup pitted green olives
¼ cup capers
2 tablespoons adobo seasoning
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
  • Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
  • Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
  • Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 31 g, Cholesterol 58.9 mg, Fat 7.4 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 683.6 mg, Sugar 2.2 g

EASY ASOPAO DE POLLO - CHICKEN AND RICE STEW



Easy Asopao De Pollo - Chicken and Rice Stew image

Make and share this Easy Asopao De Pollo - Chicken and Rice Stew recipe from Food.com.

Provided by FLKeysJen

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/4 lbs boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
1 tablespoon extra virgin olive oil
4 chili peppers, chopped (Anaheim or poblano preferred)
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 (8 ounce) can tomato sauce
1 tomatoes, chopped
1 (4 ounce) jar pimientos, rinsed
8 pimento stuffed olives, sliced
2 tablespoons capers, rinsed
8 cups water
2 1/2 cups brown rice
2/3 cup fresh cilantro, chopped

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
  • Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
  • Stir in cilantro and serve.

Nutrition Facts : Calories 409.2, Fat 8.7, SaturatedFat 1.9, Cholesterol 106.2, Sodium 631.4, Carbohydrate 50.9, Fiber 3.8, Sugar 4.1, Protein 31.1

Tips:

  • Use high-quality ingredients for the best flavor. Choose a flavorful chicken broth and use fresh vegetables.
  • Cook the chicken and rice in stages. This will help to ensure that the chicken is cooked through and that the rice is fluffy.
  • Add the sofrito early in the cooking process. This will allow the flavors to develop and meld together.
  • Season the dish to taste. Add salt, pepper, and other seasonings as needed.
  • Serve the Asopao de Pollo with a side of cilantro, lime wedges, and hot sauce.

Conclusion:

Asopao de Pollo is a delicious and easy-to-make one-dish meal. It is perfect for a busy weeknight dinner or a casual gathering with friends. With its flavorful broth, tender chicken, and fluffy rice, Asopao de Pollo is sure to be a hit with everyone at the table.

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