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Dominican Republic365
DinnerDominican dish

Asopao de Pollo

A warm hug in a bowl

Total time65 min
Serves6
DifficultyMedium
SpiceMild
Meal type
Dinner
Region
National
Prep time
20 min
Cook time
45 min
The dish

About Asopao de Pollo

Asopao de Pollo is a thick, soupy rice-and-chicken dish that falls somewhere between a soup and a stew — wetter than arroz con pollo but heartier than a simple caldo (broth). The name comes from the Spanish word sopa (soup), and the "aso-" prefix implies something thicker and more substantial. Bone-in chicken pieces simmer in a richly seasoned, slightly thick broth with rice that absorbs flavor while retaining a pleasant, loose consistency.

Asopao is the Dominican dish of choice on rainy days, during cold spells (yes, the Dominican Republic has cool periods, especially in the mountains), and whenever someone needs warming comfort. It is lighter than sancocho but more substantial than a clear soup, making it the perfect in-between meal for when you want something nourishing without the heaviness of a full rice-and-meat plate. Dominican mothers swear by asopao's restorative powers for sick children, sore throats, and general malaise.

Asopao de pollo relies on a handful of core ingredients cooked with care:

  • Chicken: Bone-in pieces (typically a whole chicken cut into portions) contribute both meat and rich broth as they simmer. The bones are essential for body and depth.
  • Rice: Medium or long-grain rice is added to the broth and cooked until tender but still distinct — not mushy. The rice acts as a natural thickener.
  • Sofrito: The aromatic base of garlic, onion, bell pepper, cilantro, recao, and oregano that defines Dominican flavor.
  • Tomato sauce: Adds color and a subtle sweetness to the broth.
  • Olives and capers: Briny accents scattered throughout, adding pops of flavor.
  • Peas (petit pois): Small green peas, typically from a can, are a traditional addition that adds color and sweetness.
  • Pimientos: Roasted red pepper strips garnish the finished asopao.

The broth should be thick enough to coat a spoon but still liquid enough to eat with a ladle — this consistency is the defining characteristic that distinguishes asopao from drier rice dishes.

What goes in

Key ingredients

chickenricetomato saucebell pepperspeasolivescapersgarliccilantrooreganochicken brothoilsaltpepper
Make it at home

How to make Asopao de Pollo

  1. 1

    Season the chicken pieces with salt, pepper, oregano, and minced garlic, and let sit for 10 to 15 minutes.

  2. 2

    Heat oil in a large heavy pot over medium-high heat and brown the chicken on all sides, about 8 minutes, then remove and set aside.

  3. 3

    In the same pot, cook the diced bell peppers and more garlic until softened, about 3 minutes, then stir in the tomato sauce and cook for 2 minutes.

  4. 4

    Return the chicken to the pot, pour in the chicken broth, and bring to a boil, then lower the heat and simmer covered for 20 minutes, until the chicken is nearly cooked through.

  5. 5

    Stir in the rice, olives, and capers, and simmer uncovered over medium-low heat for 15 to 18 minutes, stirring occasionally so the rice does not stick.

  6. 6

    Add the peas during the last 5 minutes of cooking.

  7. 7

    Check the consistency and add a splash more broth or water if it has thickened too much, since asopao should remain loose and spoonable, not dry like regular rice.

  8. 8

    Stir in most of the cilantro, taste, and adjust salt and pepper.

  9. 9

    Ladle into bowls while hot, garnished with the remaining cilantro.

A home-style reference method; every family and kitchen has its own version.

Good to know

Asopao de Pollo questions

What is asopao de pollo?

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Asopao de pollo is a thick, soupy Dominican chicken and rice stew that falls somewhere between a soup and a risotto. The word "asopao" comes from "sopa" (soup), reflecting its brothy nature. It features chicken pieces simmered with rice, vegetables, olives, capers, and a rich tomato-based broth until the rice becomes soft and the consistency is thick and comforting. It is the Dominican equivalent of chicken soup as comfort food.

When is asopao typically eaten?

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Asopao is the quintessential Dominican comfort food, especially popular on rainy days, when someone is feeling under the weather, or as a late-night meal after parties. It is also a common Sunday lunch dish. Like many Dominican soups and stews, asopao is believed to have restorative properties and is often prescribed as a home remedy for colds, flu, and hangovers.

What makes asopao different from regular chicken soup?

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Asopao is much thicker than a typical chicken soup due to the rice, which partially breaks down during cooking and thickens the broth. It includes distinctive ingredients like Spanish olives, capers, and cilantro that give it a Mediterranean-Caribbean flavor. The chicken is cooked on the bone for maximum flavor, and the consistency should be thick enough that a spoon almost stands up in it.

Can asopao be made with other proteins?

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Yes, asopao is a versatile dish with many variations. Asopao de mariscos (seafood) with shrimp, crab, and fish is particularly popular in coastal areas. Asopao de camarones (shrimp) is another favorite. Some cooks make asopao de cerdo (pork) or asopao de res (beef). Each version follows the same basic technique but takes on the character of its featured protein.

What is the proper consistency of asopao?

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A properly made asopao should be thick and porridge-like, neither as thin as broth nor as dry as regular rice. The rice should be soft and slightly overcooked, releasing its starch into the broth to create a naturally creamy consistency. It should be eaten with a spoon and be thick enough to be substantial but liquid enough to be considered a soup rather than a rice dish.

Is asopao de pollo difficult to make at home?

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Asopao is actually one of the more forgiving Dominican dishes to make at home. It is essentially a one-pot meal where you simmer chicken with aromatics, add rice, and cook until everything is thick and tender. The key is using good chicken stock, not rushing the cooking, and achieving the right consistency. Unlike dishes where precise rice texture matters, asopao actually benefits from slightly overcooked, starchy rice.
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