Asopao De Pollo (Traditional Chicken Asopao)

Ingredients

• 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 olive oil
• 1 1/2 cups sofrito sauce, Se Recipe # 109425
• 1 cup diced plum tomato
• 1 1/2 cups uncooked medium grain rice
• 2/3 cup dry white 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

Directions

1. 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. 2

   Combine the first 5 ingredients in a small bowl.

3. 3

   Sprinkle chicken with the oregano mixture.

4. 4

   Heat Annatto Oil in a large nonstick skillet over medium-high heat.

5. 5

   Add the chicken; cook 8 minutes, turning once.

6. 6

   Reduce heat to medium.

7. 7

   Add Sofrito and tomato; cook 3 minutes, stirring frequently.

8. 8

   Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.

9. 9

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

10. 10

    Cover, reduce heat, and simmer for 20 minutes.

11. 11

    Stir in the peas, and cook for 5 minutes or until the rice is tender.

12. 12

    Garnish and serve.