Homemade-Broth Asopao with Recaíto

Method

1. Put the chicken thighs, cold water, half the salt, the peppercorns, bay leaf, half the onion (halved) and half the garlic (crushed) in a 3 L pot and bring to a boil on high heat. Skim off the grey foam that rises, then turn down to medium-low heat and simmer gently for 30 min. A hard boil makes the broth cloudy.

   Add in this stepBone-in, skin-on chicken thighs 500 gCold water 1,500 mlSalt 0.6 tspBlack peppercorns ½ tspBay leaf 1Onion 0.4Garlic cloves 2

   high heat→medium-low heat

2. Lift out the chicken and let it cool on a plate until you can handle it, then discard the skin and bones and pull the meat into large shreds. Strain the broth into another bowl. If it has reduced a lot, top it up with hot water to about two-thirds of the water you started with.

3. Make the recaíto: blend the rest of the onion, the cubanelle pepper, the rest of the garlic and half the cilantro with 2 tablespoons of broth into a coarse paste.

   Add in this stepOnion 0.4Cubanelle pepper or green bell pepper ½Garlic cloves 2Fresh cilantro (coriander) 10 g

4. Warm the oil and annatto seeds in a 22 cm pot on low heat for 2 min, until the oil turns deep orange, then scoop out and discard the seeds. Stop before the oil smokes, or it turns bitter.

   Add in this stepVegetable oil 1½ tbspAnnatto (achiote) seeds 1 tsp

   low heat

5. Add the ham to the orange oil and fry for 1 minute, then add the recaíto, tomato paste, olives and capers and cook on medium heat for 4 min, until the moisture has cooked off, it smells rich and the oil starts to separate at the edges.

   Add in this stepSmoked ham, diced 50 gTomato paste 1 tbspPitted green olives 2 tbspCapers 2 tsp

   medium heat

6. Add the rice and stir for 1 minute to coat it in the oil, then pour in all the strained broth. Once it boils, turn down to medium-low heat and simmer for 20 min, stirring right to the bottom every 4 to 5 minutes, until the rice is soft and the broth has thickened.

   Add in this stepMedium-grain rice (unwashed) 100 g

   medium-low heat

7. Stir in the shredded chicken, the roasted peppers cut into strips and the rest of the salt, and heat on medium-low heat for 3 min. Adjust the seasoning, ladle into bowls, scatter over the remaining cilantro and serve with lime wedges and sliced avocado.

   Add in this stepRoasted red peppers (jarred) 40 gSalt 0.6 tspFresh cilantro (coriander) 10 gLime ½Ripe avocado ½

   medium-low heat