Puerto Rican Chicken Soup

• 3 chicken breasts, skinned and cut into 8 pieces each
• Adobo
• 1/2 cup lean smoked turkey ham, cut into small pieces
• 1 cup Sofrito
• 1 cup short grain white rice, rinsed and drained
• 5 cups boiling water
• 2 chicken bouillon cubes or 2 teaspoons consomme granules
• 1 cup tomato sauce
• 2 tablespoons capers
• 1 cup green peas, fresh or frozen
• 1 cup canned asparagus tips, drained
• 1/2 cup red pimientos, canned or jarred and drained

1. Three to 4 hours before you plan to cook this dish, season chicken with Adobo; refrigerate.
2. In a large saucepan, heat turkey ham over medium heat until it begins to brown; lower heat, add Sofrito; simmer, covered, for 2 minutes; add rice, boiling water, chicken, bouillon, tomato sauce, and capers; cover and cook over low heat for 35 minutes until chicken and rice are cooked.
3. In a small saucepan, steam peas in 1/4 cup water for 2 minutes and drain.
4. Adorn with peas, asparagus tips, and red pimiento.

chicken breasts, lean smoked turkey ham, short grain white rice, boiling water, chicken bouillon cubes, tomato sauce, capers, green peas, red pimientos

Taken from www.cookstr.com/recipes/puerto-rican-chicken-soup (may not work)