Asopao De Pollo

• 1 14 cups cilantro, coarsely chopped
• 12 cup green bell pepper, chopped
• 12 cup onion, chopped
• 14 cup water
• 3 garlic cloves
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 12 teaspoon hot sauce
• 12 teaspoon achiote paste (annatto paste)
• 3 lbs chicken, cut into 8 pieces
• 2 tablespoons olive oil
• 1 lb russet potato
• 2 cups water
• 1 (12 ounce) bottle beer (not dark)
• 1 cup long grain rice
• 3 tablespoons fresh cilantro, chopped
• hot sauce

1. Puree first 9 ingredients in a food processor until smooth to make the sofrito.
2. Toss chicken with sofrito in a bowl, then marinate, covered and chilled for at least 1 hour.
3. Remove chicken from sofrito, shaking off excess.
4. Reserve sofrito.
5. Heat oil in a heavy 4-6 quart pot over moderate heat until hot but not smoking.
6. Brown chicken in batches without crowding, starting with skin sides down and turning once until golden, about 5 minutes per batch.
7. Transfer to a plate.
8. Peel potatoes and cut into 1/2 inch pieces.
9. Pour off all but 2 Tbsp fat from pot.
10. Add reserved sofrito to pot and cook over moderate heat, scraping up browned bits, about 2 minutes.
11. Add water, beer, potatoes, and rice.
12. Simmer, covered 5 minutes.
13. Add chicken along with any accumulated juices and simmer, covered until chicken is cooked through and rice is tender, 20-25 minutes.
14. Remove from heat and let stand 5 minutes.
15. Stir in cilantro.
16. Season with salt and hot sauce to taste.

cilantro, green bell pepper, onion, water, garlic, salt, ground cumin, hot sauce, achiote paste, chicken, olive oil, potato, water, long grain rice, fresh cilantro, hot sauce

Taken from www.food.com/recipe/asopao-de-pollo-511480 (may not work)