Asopao de Pollo

Yield: 6 servings

Bring home some Disney food magic with this winning recipe from the 2011 Epcot® International Food & Wine Festival. This savory Puerto Rican concoction from Chef Roberto Velez puts a zesty twist on classic chicken soup.

See the How-to Video



Asopao de Pollo:

Ingredient Note: Culantro is an herb very similar in flavor to cilantro. It is available in Asian or Latin American grocery stores. Cilantro may be substituted.


  1. For Sofrito: Place all ingredients in the bowl of a food processor, and pulse until very finely chopped. Set aside.
  2. For Asopao de Pollo: Heat oil in a stockpot over medium-high heat. Add chicken thighs and sofrito; sauté until chicken is seared on the outside.
  3. Add olives, roasted peppers, tomato paste and bay leaves, and sauté, stirring, for 3 minutes.
  4. Add white wine, stirring to combine. Simmer until liquid is reduced by half, about 2 minutes. Add rice and chicken stock.
  5. Simmer soup until chicken and rice are cooked. Remove chicken thighs, and transfer to a cutting board. Chop or shred chicken into small pieces, and return to the pot.
  6. Stir in culantro, and season with salt and pepper to taste. Remove bay leaves before serving.
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