Chicken Gumbo, Asopao de Pollo Recipe

Ingredients:

• 3 lb chicken, cut into serving pieces 
• Adobo to taste 
• 3 tbsp annatto oil 
• 4oz smoked ham, diced 
• 1/2 cup recaito 
• 1 cup tomato sauce 
• 1/2 cup alcaparrado 
• 6 cups water 
• 2 cups short-grain rice 
• 2 tsp salt 
• 1 tsp black pepper 
• 1/2 cup green peas, cooked, for garnish 
• 1/2 cup diced pimientos for garnish

Procedure:

Season the chicken with the adobo. Set aside. Heat the oil in a large soup pot and saute the ham over medium heat. Add the recaito, tomato sauce, and alcaparrado. Cook for 5 minutes. Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper, and turn the heat to a medium-low. Cover and simmer for 30 minutes, or until the rice is done. The soup should have a thick consistency. Serve in bowls and garnish with the peas and pimientos.