ASOPAO DE POLLO – PUERTO RICAN CHICKEN AND RICE STEW

By carvalhohm

Ingredients

• 4 4 4 of each, thighs and drumsticks, seasoned with salt/pepper
• 6 6 6 tablespoons olive oil
• 1/2 1/2 1/2 cup sofrito
• 2 2 2 envelopes Sazon Goya sin achiote (without annatto)
• 1/2 1/2 1/2 cup of long grain rice
• 2 2 2 tomatoes diced
• 8-10 8-10 8-10 cup chicken broth
• 4 4 4 ounces tomato sauce
• 2 2 2 bay leaf
• 1 1 1 cup sliced pimento-stuffed green olives
• 1/4 1/4 1/4 cup chopped fresh cilantro
• to to taste

Preparation

Step 1

In a soup pot heat oil and brown chicken, add sofrito, sazon, tomato sauce, diced tomatoes, bay leaf, chicken broth and cook for about 30 minutes then add rice. When rice is tender add your olives and season with salt/pepper.

Serve with sliced avocado and cilantro.