Recipe(tried): Chicken Asopao

Chicken Asopao
Adapted from a wonderful recipe by our gifted chef Giovanna Huyke.

3 tbsp olive oil with Achiote, for color
(can be substituded by Bijol, which is a reddish powder available at Latin Markets)
3 oz smoked ham, chopped
1 cup chopped onions
1 green pepper, chopped
4 garlic cloves, chopped
1/2 cup finely chopped cilantrillo
1 tomato chopped
6 stuffed green olives, drained, washed and sliced
1 tbsp drained small capers
1 red pepper, chopped
2 ozs. golden rum ( Bacard or DonQ )
1/2 tsp ground oregano
1 1/2 tsp salt
1 1/2 lb chicken
1 can corn kernels, drained
6 cups chicken broth
1/2 cup long grain rice, soaked in water for 30 minutes.

In a big pot, heat the achiote oil and saut the smoked ham, onion, pimientos, garlic cloves, cilantrillo, tomato, stuffed sliced olives until they have a bright color.

Add the chicken parts, a ham bone if you have one, the red pepper and the salt.

Add the rum the chicken stock and cover. Cook for 10 minutes.

Drain the rice and add to the stock. Cook until the rice is tender. Garnish with chopped cilantrillo and sliced pimientos.