Aguado De Gallina or Chicken Rice Soup

Ingredients

• 3 lbs assorted chicken pieces
• 3/4 cup rice, uncooked
• 2 tablespoons sunflower oil or butter
• 1 cup chopped red onion, about 1/2 onion
• 1 cup chopped bell pepper, about 1 pepper
• 2 roma tomatoes (peeled, seeded and chopped or canned)
• 6 garlic cloves, crushed
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground achiote
• 8 cups chicken broth or water
• 2 potatoes, peeled and diced, about 3 1/2 cups
• 1 cup chopped carrot
• 1 cup peas (fresh or frozen)
• 2 tablespoons finely chopped cilantro
• salt and pepper

Directions

1. 1

   Soak the rice in water for 30 minutes

2. 2

   Heat the oil or butter in a large sauce pan. Add onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.

3. 3

   Add the chicken broth or water and bring to a boil.

4. 4

   Add the chicken pieces and cook for 30 minutes.

5. 5

   Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally.

6. 6

   Add the carrots and cook for 5 minutes

7. 7

   Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.

8. 8

   Add the chopped cilantro and serve with avocado slices and hot sauce or aji.