Puerto Rican Chicken | Asopao de Pollo, One Dish Recipes

One Dish Puerto Rican Chicken

This is a wonderfully simple meal that was loaded with rich complex flavors, is both low calorie and low fat. What made this even better was that it was a one dish recipe that we had on the table in less than 30 minutes.

This meal was based on a recipe for Asopao de Pollo which is a Puerto Rican chicken dish that is a Caribbean version of gumbo. Some have also described this as a cross between a paella and a soup. This meal was put together with some of the staples that we had available in our kitchen and was spicy but not hot.

We didn't use fresh peppers and instead went for dried Ancho chile flakes (Anchos are dried versions of the poblano). We tend to always have some long grain brown rice cooked and in the refrigerator so we didn't have to cook this with the meal (that was a huge time saver).

One Dish Puerto Rican Chicken

Ingredients:

2 Tablespoon olive oil
1 lb skinless boneless chicken breasts, chopped into 1 in cubes
3 TablespoonS Ancho Flakes
1/2 yellow onion, chopped
2 Tablespoon Mexican Oregano
1 Tablespoon Smoked Paprika (Sweet)
1 8 oz can tomato sauce
1 6 oz can tomato juice
1/2 medium tomato, diced
1 small jar pimentos, rinsed
4 stuffed green olives
1 cup long grain brown rice, cooked

Directions:

Heat the olive oil in a large skillet on medium high
Add the chicken and cook until it starts to brown
Add the onion, chile flakes, oregano and paprika and cooked until onions become translucent (about 5-7 minutes)
Add the tomato sauce, tomato juice, tomato, pimentos and olives and stirring frequently heat for about 7-10 minutes
Add in cooked rice, turn down to simmer, cover and let cook for about 5 minutes
Remove from stove, serve in a bowl and garnish with cilantro (fresh or dried)

Serves: 4

Nutritional Information (per serving):

Calories 274
Protein 30g
Carbs 26g
Cholesterol 46mg
Fat 6g
Sat Fat 0g
Sodium 153mg
Sugar 6g

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