Asopao De Pollo (traditional Chicken Asopao)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 10 chicken thighs, skinned (about 3 pounds)
• 3 tablespoons annatto oil or 3 tablespoons olive oil
• 1 1/2 cups sofrito sauce, see sofrito
• 1 cup diced plum tomato
• 1 1/2 cups uncooked medium grain rice
• 2/3 cup dry wine
• 3 ounces diced lean ham
• 1 (4 1/2 ounce) bottle alcaparrado, drained (*see note, or 3/4 cup pitted green olives and 1/4 cup capers)
• 4 cups water
• 1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
• 1 cup frozen green pea, thawed
• pimiento, drained and cut in strips, for garnish

Recipe

• 1 *note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the latin section of the supermarket or in latino markets such as goya.
• 2 combine the first 5 ingredients in a small bowl.
• 3 sprinkle chicken with the oregano mixture.
• 4 heat annatto oil in a large nonstick skillet over medium-high heat.
• 5 add the chicken; cook 8 minutes, turning once.
• 6 reduce heat to medium.
• 7 add sofrito and tomato; cook 3 minutes, stirring frequently.
• 8 add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
• 9 add the water and chicken broth; bring to a boil.
• 10 cover, reduce heat, and simmer for 20 minutes.
• 11 stir in the peas, and cook for 5 minutes or until the rice is tender.
• 12 garnish and serve.