Versions of asopao are found in many Caribbean locales, including the Dominican Republic, where the addition of chicharrones de pollo (small bits of fried chicken or chicken skin) is characteristic. Asopao de pollo (chicken asopao) is typically flavored with spices such as bay leaf and oregano, along with garlic, red peppers, onions, tomatoes, white rice, plantain dumplings and potatoes.
- Raymond Sokolov (1993). Why We Eat What We Eat: How Columbus Changed the Way the World Eats. Simon and Schuster. pp. 44, 49–50. ISBN 9780671797911. Retrieved 29 July 2019.
- José Luis Díaz de Villegas (2004). Puerto Rico Grand Cuisine of the Caribbean. La Editorial, UPR. p. 138. ISBN 9780847704156. Retrieved 29 July 2019.
- Charles M. Tatum (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceaneras [3 Volumes]: From Calaveras to Quinceañeras. ABC-CLIO. p. 419. ISBN 9781440800993. Retrieved 29 July 2019.