Season chicken parts with adobo. Heat oil on medium in pot, stir in pepper, onion, cilantro, garlic, oregano and ham. Cook until tender, but not browned.
Add tomato sauce and mix well. Add chicken pieces, coat with mixture, and cook until chicken is golden brown.
Add water, bring to a boil, then lower heat, cover and simmer about 45 minutes.
Remove skin and bones from the chicken and put chicken back into broth; stir in rice. Cover and simmer 25 minutes.
Garnished with stuffed olives, pimiento strips or avocado.
Recipe Chicken Rice Gumbo/Asopao de Pollo , Receta Chicken Rice Gumbo/Asopao de Pollo
Receta Chicken Rice Gumbo/Asopao de Pollo Puerto Rico
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