Food Recipes Dinner Soupy Rice with Chicken and Vegetables 4.7 (3) 2 Reviews Asopao de pollo, a Puerto Rican chicken-and-rice stew, is one of New York chef JJ Johnson's childhood favorites, what he calls soupy rice with chicken and vegetables. Just like his grandmother did, Johnson stirs briny, pimiento-stuffed olives into the finished dish. By JJ Johnson JJ Johnson JJ Johnson is a James Beard Award-winning chef, TV personality, and author best known for his fast-casual restaurant FIELDTRIP. The made-to-order rice bowl concept debuted in 2019, where Johnson highlights rice as a hero ingredient and showcases it in recipes sourced from around the world. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Johnny Miller Active Time: 30 mins Total Time: 1 hr Yield: 10 Ingredients 5 tablespoons olive oil, divided 2 pounds skinless, boneless chicken thighs 1 teaspoon adobo seasoning Salt Freshly ground black pepper 2 red bell peppers, thinly sliced 1 onion, finely chopped 4 garlic cloves, finely chopped 2 tablespoons tomato paste 4 cups chicken stock or low-sodium chicken broth 2 (14.5-ounces) cans diced tomatoes 2 cups water 1 bay leaf 1/4 teaspoon crushed red pepper 1 1/2 cups medium-grain rice 1 cup thawed frozen peas 1 cup small pimiento-stuffed olives 1/4 cup chopped cilantro Directions In a large enameled cast-iron Dutch oven or heavy pot, heat 3 tablespoons of the olive oil. Season the chicken with the adobo and black pepper. Brown the chicken in 3 batches over moderately high heat, 6 to 8 minutes per batch, turning each halfway through. Transfer the browned chicken thighs to a plate. In the pot, heat the remaining 2 tablespoons oil. Add the bell peppers, onion, and garlic to the pot, and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the tomato paste and cook until it turns brick red, about 1 minute. Add the chicken stock, tomatoes and their juice, 2 cups water, bay leaf, and crushed red pepper. Bring to a simmer. Return the chicken to the pot, stir in the rice, and cook, covered, over moderately low heat until the rice is tender, about 20 minutes. Season with salt and black pepper. Stir in the peas and olives, and let stand until heated through, about 1 minute. Sprinkle with cilantro before serving. Originally appeared: February 2018 Rate It Print