Asopao de Pollo

Ingredients

• 1.2kg bone-in chicken thighs and drumsticks
• 1 tbsp adobo seasoning
• 2 tsp sazón with achiote
• 2 tbsp olive oil
• 3/4 cup sofrito (blended onion, bell pepper, garlic, cilantro)
• 1/4 cup diced cured ham
• 1 cup tomato sauce
• 2 bay leaves
• 2 tbsp capers
• 1/2 cup pimiento-stuffed green olives
• 1/4 cup diced pimientos
• 2 cups medium-grain rice
• 7 cups chicken stock
• 1 cup frozen green peas
• salt and pepper, to taste
• tostones and sliced avocado, to serve

Before you cook

• Season the chicken pieces all over with the adobo and sazón.

Steps

1. Heat the olive oil in a large pot over medium-high heat and brown the chicken on all sides, about 8 minutes, then remove it.
2. Add the sofrito and diced ham to the same pot and cook for 5 minutes until fragrant.
3. Stir in the tomato sauce, bay leaves, capers, olives, and pimientos and cook for 3 minutes.
4. Return the chicken to the pot and pour in the chicken stock.
5. Bring to a boil, then cover and simmer for 25 minutes until the chicken is nearly falling off the bone.
6. Stir in the rice and simmer uncovered, stirring occasionally, for 20 minutes until the rice is tender and the stew is thick but still soupy.
7. Stir in the peas during the last 3 minutes of cooking.
8. Remove from the heat and let the pot rest for 10 minutes before serving.
9. Ladle into bowls and serve with tostones and avocado on the side.