Asopao De Pollo (Traditional Chicken Asopao)

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 10 chicken thighs, skinned (about 3 pounds)
• 3 tablespoons annatto oil or 3 tablespoons olive oil
• 1 1/2 cups sofrito sauce, See Sofrito
• 1 cup diced plum tomato
• 1 1/2 cups uncooked medium grain rice
• 2/3 cup dry white wine
• 3 ounces diced lean ham
• 1 (4 1/2 ounce) bottle alcaparrado, drained (*see note, or 3/4 cup pitted green olives and 1/4 cup capers)
• 4 cups water
• 1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
• 1 cup frozen green pea, thawed
• pimiento, drained and cut in strips, for garnish

1. *Note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets such as Goya.
2. Combine the first 5 ingredients in a small bowl.
3. Sprinkle chicken with the oregano mixture.
4. Heat Annatto Oil in a large nonstick skillet over medium-high heat.
5. Add the chicken; cook 8 minutes, turning once.
6. Reduce heat to medium.
7. Add Sofrito and tomato; cook 3 minutes, stirring frequently.
8. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
9. Add the water and chicken broth; bring to a boil.
10. Cover, reduce heat, and simmer for 20 minutes.
11. Stir in the peas, and cook for 5 minutes or until the rice is tender.
12. Garnish and serve.

oregano, salt, fresh ground black pepper, ground cumin, garlic, chicken, annatto oil, sofrito sauce, tomato, grain rice, dry white wine, lean ham, alcaparrado, water, chicken broth, frozen green pea, pimiento

Taken from www.food.com/recipe/asopao-de-pollo-traditional-chicken-asopao-110133 (may not work)