Asopao de Pollo - Chicken Rice Gumbo

By carvalhohm

Ingredients

• 1 chicken (about 3 lbs.), cut into pieces
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• Adobo All-Purpose Seasoning with PepperView Product Details
• 3 tbsp. Extra Virgin Olive Oil
• Extra Virgin Olive Oil
• ½ green bell pepper, very finely chopped (about ½ cup)
• 1 medium yellow onion, very finely chopped
• 2 oz. smoked ham, cut into ½” cubes
• 1 tbsp. GOYA® Minced Garlic or 2 clove garlic, finely chopped
• Minced GarlicView Product Details
• 1 tsp. Whole Oregano
• 1 packet Sazón GOYA® with Coriander and Annatto
• 2 packets Sazon GOYA without Annatto
• 1 packet Chicken Bouillon Tomato Sauce
• 1½ cup Medium Grain Rice
• 4 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
• 1 jar (4 oz.) Fancy Sliced Pimientos, drained
• 2 tbsp. finely chopped fresh cilantro

Preparation

Step 1

1 Season chicken on all sides with adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.

2 Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.