Asopao de Pollo
Ingredients Click Picture to Enlarge
12 cups water
1 cup raw long grain or medium grain rice
3 chicken breasts in small chunks
2 big potatoes cubed
1 envelope sazón seasoning
2 tblsp. sofrito
1 8oz. can tomato sauce
2 tblsp. Manzanilla olives
2 tblsp. capers
2 slices chopped pimiento morrones (roasted peppers)
1 tsp. ground coriander (orégano)
Adobo to taste for the chicken
1 bunch chopped cilantro
1 chicken bouillon
1/4 cup beer or dry wine (optional)
2 oz. chopped cooked smoked ham
1 16oz. can petit pois (peas) (optional)
Season the chicken with adobo about 1-2 hours before cooking.

Place the raw rice in a pot and cover with water. Let it soak while we prepare the rest.

In a separate deep pot add the water, chicken, potatoes,sazón, sofrito, tomato sauce, olives, capers, wine or beer, pimientos morrones, orégano, bouillon and chopped cooked ham. Bring everything to a boil.

Drain the rice, slowly add the rice to the other ingredients and stir well.

Cover the pot and cook on medium heat for about 45 minutes. DO NOT cook on high heat or it will stick.

Add the cilantro and peas the last 5-10 minutes before it's done.
Serve with aguacate (avocado) or sprinkle cheese, if you are a cheese lover.

Serve pan sobao on the side.