RECETAS Y COCINA

Ingredients

• 1 3-pound chicken, cut into serving pieces
• Adobo to taste
• 3 tablespoons annatto oil
• 4 ounces smoked ham, diced
• 1/2 cup basic recaito
• 1 cup tomato sauce
• 1/2 cup alcaparrado
• 6 cups water
• 2 cups short-grain rice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup green peas, cooked, for garnish
• 1/2 cup diced pimientos for garnish

Preparation

Season the chicken with the adobo. Set aside.

Heat the oil in a large soup pot and saute the ham over medium heat.

Add the recaito, tomato sauce, and alcaparrado. Cook for 5 minutes.

Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper, and turn the heat to a medium-low.

Cover and simmer for 30 minutes, or until the rice is done.

The soup should have a thick consistency.

Serve in bowls and garnish with the peas and pimientos.

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