Puerto Rican Asopao De Pollo

Adobo

• 4 garlic clove
• 1 teaspoon peppercorn
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika

Achiote Oil

• 1/2 cup olive oil
• 2 tablespoons annatto seeds

Sofrito

• 1 onion, peeled
• 1 medium green bell pepper, seeded
• 3 sweet chili pepper, seeded
• 1 tablespoon fresh cilantro
• 4 garlic clove
• 1/2 teaspoon dried oregano

Asopao

• 1 tablespoon vinegar
• 1 (4 lb)  roasting chicken, washed, rinsed in lemon juice, dried, and cut up
• 1/2 cup white wine
• 1/2 cup tomato sauce
• 1/2 cup rice
• 7 cups water
• 1 tablespoon caper
• 1 tablespoon green olive, chopped
• 2 bay leaf
• 1/2 teaspoon oregano
• 1/2 teaspoon salt

Directions

1. 1

   Grind all the Adobo ingredients together in a mortar and pestle or food processor to make a paste.

2. 2

   In a cast-iron or heavy skillet, heat ½ cup olive oil. When very hot, add annatto seeds. Turn heat to low, continue cooking, stirring frequently, for approximately 5 minutes, until oil is a rich orange-red color. Allow to cool, then strain into a clean glass container. Set aside. Discard seeds.

3. 3

   Whir all Sofrito ingredients in a blender until chopped.

4. 4

   Add 1/4 part of the sofrito with the vinegar to the adobo mixture in a bowl and blend well. Rub the mixture over the chicken pieces. Let marinate in the refrigerator overnight. Place remaining sofrito mixture in tight lidded container and refridgerate.

5. 5

   In a soup pot, heat the achiote oil. Add remaining 3/4 part of the sofrito. Cook for 2 minutes.

6. 6

   Add chicken. Cook over medium heat, stirring frequently to ensure that all the pieces of chicken are seasoned. Continue cooking a few minutes more until the chicken is opaque.

7. 7

   Add the white wine and tomato sauce and stir well, then add the rice, water, capers, olives, bay leaves, oregano, and salt. Return the mixture to a boil, then lower heat and simmer, covered, 20 to 25 minutes. Add salt and pepper to taste.