Asopao de Pollo

Method

1. Cut the chicken into 4 cm pieces, put them in a bowl and toss with half the salt, the garlic powder and the oregano. Let it sit for about 10 minutes while you prep the vegetables: chop the onion and green pepper into 1 cm pieces, mince the garlic finely, and chop the cilantro, stems included.

   Add in this stepBoneless chicken thighs 400 gSalt 0.4 tspGarlic powder ½ tspDried oregano ½ tsp

2. Heat the oil in a 24 cm pot over medium-high heat and add the chicken in a single layer. Brown it for 6 min, leaving it alone for the first 2 minutes so it gets golden. It does not need to be cooked through yet; if the pot is crowded, brown it in two batches.

   Add in this stepVegetable oil 1½ tbsp

   medium-high heat

3. Turn the heat down to medium heat, add the onion, green pepper, garlic and half the cilantro, and cook for 4 min, stirring, until the onion is translucent and the brown bits on the bottom of the pot have melted into the vegetables. This is the sofrito, the flavour base of the dish.

   Add in this stepOnion ½Green bell pepper ½Garlic cloves 3Fresh cilantro (coriander) 5 g

   medium heat

4. Stir in the tomato sauce, annatto, olives and capers and cook on medium heat for 1 min, stirring, until the sauce darkens slightly.

   Add in this stepTomato sauce (plain passata) 120 mlGround annatto (achiote) or sweet paprika ½ tspPitted green olives 2 tbspCapers 2 tsp

   medium heat

5. Add the stock, rice and bay leaf, bring to a boil on high heat, then lower to medium-low heat, half-cover and simmer for 20 min. Stir every 4 to 5 minutes so the rice does not stick. It is ready when the grains are soft and swollen and the liquid has turned into a thick, soupy stew.

   Add in this stepChicken stock 950 mlMedium-grain rice (unwashed) 100 gBay leaf 1

   high heat→medium-low heat

6. Add the peas, the roasted peppers cut into strips and the rest of the salt, and heat on medium-low heat for 3 min more. Taste for salt, fish out the bay leaf, scatter over the remaining cilantro and serve straight away.

   Add in this stepFrozen peas 60 gRoasted red peppers (jarred) 40 gSalt 0.4 tspFresh cilantro (coriander) 5 g

   medium-low heat