Asopao de Pollo
Feb 08, 2026 02:49 PM
Asopao de pollo is a Caribbean dish that consists of our sofrito, rice, annatto and/or tomato paste, and bite sized pieces of chicken. It is an ultimate comfort food dish, one of those you bust out on a rainy day or after a hurricane. Although it might be considered an easy preparation, it’s one of those where people argue about who has the best version. For me, it might be a bit blurred as my mom’s has a few differences as it has a Dominican versus Puerto Rican influence.
My asopao is different from most common versions all the way from the sofrito base. Every home has a way of preparing theirs and mine is influenced by Dominicans. The other ingredients in my recipe, like the saffron and the harissa, are influenced by my time in NYC where I learnt so much about international ingredients.
The harissa feels like a great substitute to tomato paste and is a delicious twist. It adds a sense of depth to the dish. I suggest harissa on the mildest side of the spectrum. Lately I’ve been really into the preserved lemon harissa by NY Shuk.
Ingredients:
For the Chicken Stock
- 2 pounds bone-in chicken thighs
- 1 medium onion, peeled and quartered
- 1 medium lemon, halved
- 5 cloves garlic, smashed
- 2 tablespoons coriander seed
- 2 dried bay leaves
- 4 tarragon or parsley stems
- 5 leaves culantro (recao) or stems from 1 bunch cilantro
- 12 cups chicken broth
For the Sofrito
- 6 leaves culantro (recao) or the stems from 1 medium bunch fresh cilantro
- 5 seeded ají dulce peppers, or mini sweet peppers
- 1/2 medium seeded Cubanelle pepper
- 5 cloves garlic
- 1/2 medium celery stalk
- 2 tablespoons vegetable oil
- 1/2 teaspoon dried oregano
For the Asopao
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 1 teaspoon mild harissa paste
- 5 saffron threads
- 1 teaspoon Diamond Crystal kosher salt, more as needed
- 1/2 cup canned coconut milk
- 1 medium green plantain
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup raw long grain white rice
- 2 medium scallions, thinly sliced
To Garnish
- 1 large avocado, thinly sliced
- Lime wedges
- Tarragon and/or cilantro leaves, optional
- Olive oil, for drizzling
Prep Time:
25 minutes
Cook Time:
83 minutes
Total Time:
108 minutes
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