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.