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Asopao de Pollo con Arroz / Chicken Soup with Brown Rice (and Yucca, Taro, and Squash)

Home » Recipes » Asopao de Pollo con Arroz / Chicken Soup with Brown Rice (and Yucca, Taro, and Squash)

Asopao de Pollo con Arroz / Chicken Soup with Brown Rice (and Yucca, Taro, and Squash)

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Asopao de Pollo con Arroz

For the Sofrito base:
1 tomato
1 onion
½ red pepper
½ green pepper
½ Anaheim pepper
3 cloves garlic
Some olive oil, about a glug or two

For the Asopao:
¼ cup brown rice
1 sweet potato
1 yauti­a or taro, cut in half
1 piece of yucca, cut in half
1 ½ cups cubed butternut squash
1 whole chicken, cut in half or quarters
4 liters of water
3 limes
1 heaping tablespoon tomato paste

Soak the brown rice in a bowl of water.
Blend together the ingredients for the sofrito. Traditionally, this base calls for pork fat and salt, but we just use olive oil to keep it light. You can add as much or as little salt as you like.
You will use about ½ cup of sofrito in this recipe, and then save the rest in the fridge for other fun Puerto Rican recipes.
Peel all of the root vegetables and squash, then cut them into cubes. You can use about half of a yucca and a taro, but just adjust the water level if you choose to use the whole thing. I find that it is just too much root vegetable in the pot.
Heat 1 tablespoon of olive oil in a large pot.
Pour in about ½ cup of sofrito and simmer. You can add a bit more salt at this point.
Add in the chicken pieces and let them cook with the hot sofrito for a few minutes, until they start to brown.
Pour in the water and add the yucca, sweet potato, and yauti­a to the pot.
Bring the water to a boil, and then simmer for 30-40 minutes.
Once 40 minutes have passed, transfer the chicken to a cutting board, and when it is cool enough to handle, take off the skin. You can remove the meat from the bones, but I like to keep some attached to the bone for more flavor.
Drain the rice from its soaking liquid and add it into the pot, along with the butternut squash, lime juice, tomato paste, and peeled chicken. Return the contents to a simmer for 45 more minutes, or until everything is cooked through.
At this point you can also use a fork to smush the butternut squash pieces against the sides of the pot and thicken the sauce.

Garnish with cilantro, lime, and avocado.


This is my favorite soup. I make it on a Sunday and it lasts several days and can serve as a filling meal or as an appetizer. I've made it with different types of vegetables, since I can't find taro or yucca. I've used zuchinni, chayote, sweet potato and carrots.

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