Puerto Rican Chicken Soup

This image courtesy of Joseph DeLeo




Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free



Taste and Texturemeaty, savory, smoky

Type of Dishchicken soup, hot soup, soup


  • 3 chicken breasts, skinned and cut into 8 pieces each
  • Adobo
  • ½ cup lean smoked turkey ham, cut into small pieces
  • 1 cup Sofrito
  • 1 cup short grain white rice, rinsed and drained
  • 5 cups boiling water
  • 2 chicken bouillon cubes or 2 teaspoons consommé granules
  • 1 cup tomato sauce
  • 2 tablespoons capers
  • 1 cup green peas, fresh or frozen
  • 1 cup canned asparagus tips, drained
  • ½ cup red pimientos, canned or jarred and drained


  1. Three to 4 hours before you plan to cook this dish, season chicken with Adobo; refrigerate.

  2. In a large saucepan, heat turkey ham over medium heat until it begins to brown; lower heat, add Sofrito; simmer, covered, for 2 minutes; add rice, boiling water, chicken, bouillon, tomato sauce, and capers; cover and cook over low heat for 35 minutes until chicken and rice are cooked.

  3. In a small saucepan, steam peas in ¼ cup water for 2 minutes and drain.

  4. Adorn with peas, asparagus tips, and red pimiento.


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