Asopao de Pollo
Season the chicken with the adobo and let it rest for 1 or 2 hours before cooking.
Place the rice in a pot and cover it with water. Let it soak while preparing the rest.
In a saucepan add the water, chicken, potatoes, plantain, sazón, sofrito, tomato sauce, olives, capers, wine or beer, pimientos morrones, oregano, bouillon and ham.
Bring everything to a boil.
Drain the rice and slowly add it to the saucepan stirring well.
Cover the saucepan and cook on medium - low heat about 45 minutes.
Add the cilantro and peas the last 5-10 minutes before it's done.
Serve with avocado or sprinkle with grated cheese.