Ingredients
Method
- Season the chicken with sofrito, adobo, and sazon. Marinate for 20 mins
- Set your pot to high medium heat and add some olive oil
- 20 mins after the chicken marinated saute for a few minutes
- After the chicken has developed some color, add ham and marinate for 1 min
- Add the rest of your ingredients
- On an Instant pot cook for 30 minutes. On stovetop cook for about 1.5 hour
- Serve and enjoy
- May serve with "tostones" fried plantains and or avocado
- Enjoy your Chicken and Rice Soup with Ham - Asopao
- Healthy Cabbage Soup
- Shrimp and Rice Soup - Asopao
- Garlic Soup Italian Style
Nutrition
Notes
Pro Tips:
Use bone-in ham or ham hocks, never deli ham, because the marrow and collagen create that signature creamy texture without any dairy. I learned this after years of wondering why restaurant versions never matched my tía's—the bone is doing half the work. Toast your rice in the sofrito for exactly 2-3 minutes before adding liquid because this creates a protective coating that prevents mushy grains. The rice should sound like tiny maracas when you stir it—that's your cue to add the broth. Add your chicken in two stages: dark meat first, then white meat 10 minutes later, because thighs need more time to break down their connective tissue while breast meat will turn to rubber if overcooked in this soupy environment. Look for ham that's been cured with sea salt rather than table salt—check the label because sea salt breaks down differently during the long simmer, creating a cleaner, less harsh saltiness that won't overpower the delicate chicken and rice balance.
Use bone-in ham or ham hocks, never deli ham, because the marrow and collagen create that signature creamy texture without any dairy. I learned this after years of wondering why restaurant versions never matched my tía's—the bone is doing half the work. Toast your rice in the sofrito for exactly 2-3 minutes before adding liquid because this creates a protective coating that prevents mushy grains. The rice should sound like tiny maracas when you stir it—that's your cue to add the broth. Add your chicken in two stages: dark meat first, then white meat 10 minutes later, because thighs need more time to break down their connective tissue while breast meat will turn to rubber if overcooked in this soupy environment. Look for ham that's been cured with sea salt rather than table salt—check the label because sea salt breaks down differently during the long simmer, creating a cleaner, less harsh saltiness that won't overpower the delicate chicken and rice balance.