Chicken Soup (Asopao de Pollo)

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 (Sofrito)
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

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.

NOTE: If you want to prepare this soup for a party, double the recipe. For a new twist you can add blanched broccoli florets. You can also made asopao with shrimp, lobster, or salt codfish, instead of chicken.

Servings: 6-8