Asopao

Method

Heat the olive oil in a large heavy-bottomed pot and brown the chicken pieces on all sides, then remove and set aside. In the same pot, sauté the diced onions, peppers and garlic until softened, then add the sofrito and recaito, stirring well to combine. Return the chicken to the pot and add the stock, olives, capers, salt and pepper, bringing to a boil. Stir in the rice, ensuring it is well distributed throughout the liquid, then reduce heat and simmer for approximately 20 minutes until the rice is tender and most of the liquid has been absorbed. The consistency should be soupy and porridge-like rather than a dry rice dish. Garnish with fresh culantro or coriander leaves before serving.