Asopao

• 6 leg-thigh pieces of chicken, skinned and cut apart
• 1 large Spanish onion, chopped coarse
• 2 cloves garlic, minced
• 1 green pepper, seeded and chopped coarse
• 1 16-ounce can tomatoes, chopped
• 2 chorizos (Spanish sausages), chopped
• 1 bay leaf
• 4 cups water
• 1 teaspoon oregano, or to taste
• 1/4 teaspoon ground cumin, or to taste
• 1 teaspoon salt, or to taste
• Pepper to taste
• 1 cup short-grain rice

1. Put chicken, onion, garlic, green pepper, tomatoes, chorizos, bay leaf, water, oregano, cumin, salt and pepper into a pot.
2. Bring to a boil, cover and simmer for 20 minutes.
3. Add rice to pot, boil again and simmer, covered, until rice is tender and the dish has the consistency of a thick soup, about 15 to 20 minutes.
4. Serve immediately.

thigh, spanish onion, garlic, green pepper, tomatoes, chorizos, bay leaf, water, oregano, ground cumin, salt, pepper, shortgrain rice

Taken from cooking.nytimes.com/recipes/3311 (may not work)