Asopao de Pollo (Chicken & Rice Stew)

Step 1

Season chicken with all the seasoning ingredients and let it sit while you prep the rest of the ingredients.

Step 2

Heat olive oil in large soup pot or dutch oven on medium-high heat and sauté diced ham till it starts to brown. Plate it out.

Step 3

In the same pot, sear the chicken for 3-4 minutes per side, or until light brown. Plate it out.

Step 4

Now add dash of oil if needed and sauté diced onion, bell peppers, celery, and carrots for 3-4 minutes. Add in chopped garlic and sofrito, stir and cook for 2 minutes. Add tomato sauce, adobo, oregano and sazon. Mix well.

Step 5

Add ham and chicken back to the pot, mix well, and cook for 5 minutes. Add water, cilantro, and culantro and bring it to a boil.

Step 6

Lower the heat to medium-low, cover and cook for 30 minutes, stirring occasionally.

Step 7

Add corn and potatoes and continue cooking. 10 minutes after adding corn and potatoes, stir in rice. Cover and cook for 20 minutes, or until rice is fully cooked. Keep stirring occasionally to prevent the rice from sticking to the bottom. In the last 10 minutes of cooking time, add in the peas. Taste and adjust for salt and adobo.

Step 8

Serve with tostones, lime and sliced avocado.