Asopao De Pollo (Chicken Stew)

• For the Sofrito
• 1 onion, diced
• 1 sweet pepper, diced
• 2 garlic cloves, chopped
• 1 handful cilantro, washed and chopped
• 1 ajicito dulce
• For the Asopao
• 8 chicken thighs and drumsticks
• Adobo
• 3 tablespoons olive oil
• Sofrito recipe
• 1 cup tomato sauce
• 3/4 cup alcaparrado
• 4 cups chicken stock
• 2 cups water
• 2 cups short or medium-grain rice
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cups frozen green peas

1. Combine the onion, garlic, sweet pepper, hot pepper and cilantro in the blender with a few tablespoons of water. Blend until pureed.
2. Sprinkle the chicken on both sides with adobo. Set aside.
3. Heat the oil in a large soup pot. Add the sofrito, tomato sauce, and alcapparado. Simmer together for five minutes.
4. Add the chicken, broth, and water and bring to a boil. Simmer for about 20 minutes. Stir in the rice, salt, and pepper, and simmer, covered for about 25 more minutes, until the rice is done and the chicken is tender.
5. Stir in the frozen peas and cook for an additional 5-10 minutes. Serve in bowls with baguette bread and butter on the side.

onion, sweet pepper, garlic, handful cilantro, chicken, olive oil, recipe, tomato sauce, alcaparrado, chicken stock, water, short, salt, pepper, frozen green peas

Taken from food52.com/recipes/954-asopao-de-pollo-chicken-stew (may not work)