Recipe(tried): Chicken Soup (Asopao de Pollo)

Chicken Soup (Asopao de Pollo)
Servings 6-8

1 3-pound chicken, cut into serving pieces
Adobo Goya to taste (or a mixture of salt, pepper, crushed garlic, olive oil and vinegar or lemon juice)
3 tablespoons annatto oil or olive oil with 1 tb Bijol
4 ounces smoked ham, diced
1/2 cup basic Sofrito ( I had given my special recipe previously at the What's for Dinner Board)
1/2 cup tomato sauce or can crushed tomatoes, processed
1/2 cup alcaparrado (mixture of olives and, red pimentos and capers sold at Latin Markets)
6 cups water
2 cups short-grain rice
2 teaspoons salt or to taste
1 teaspoon ground 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. Put the rice in water for about 30 minutes. Drain. Heat the oil in a large soup pot and saute the ham over medium heat. Add the Sofrito, 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 frozen corn. You can also made asopao with shrimp, lobster, salt codfish, pork, instead of chicken.