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|Recipe Chicken Stew
3-pound of Chicken, cut into serving pieces
Adobo to taste
3 tbsp annatto oil
4 ounces smoked ham, diced
1/2 cup basic Recaito
1 cup tomato sauce
1/2 cup alcaparrado
6 cups water
2 cups short-grain rice
2 tsp salt
1 tsp black pepper
1/2 cup green peas, cooked, for garnish
1/2 cup diced pimientos for garnish
Season the chicken with the adobo. Set aside. Heat the oil in a large soup pot and saute the ham over medium heat. Add the recaito, tomato sauce, and alcaparrado. Cook for 5 minutes.
Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper, and turn the heat to a medium-low. Cover and simmer for 30 minutes, or until the rice is done.
The soup should have a thick consistency. Serve in bowls and garnish with the peas and pimientos.
Recipe Chicken Stew, Receta Chicken Stew
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