More than a soup, not quite a stew. Comforting, fragrant asopado de pollo, chicken and rice stew, is one of the best loved criollo recipes from the Caribbean.

3-lb. chicken, cut into pieces

Goya Adobo All-Purpose Seasoning with Pepper

3 tbsp. Goya Olive Oil

1/2 cup green peppers, finely diced

1 medium onion, minced

7 sprigs fresh cilantro, minced

1 tsp. Goya Minced Garlic or 2 clove garlic, minced

Pinch oregano

2 oz. smoked ham, diced

3 tbsp. Goya Tomato Sauce

1 cup Goya Medium Grain Rice

5 cups water

Stuffed olives, pimiento strips or diced avocado for garnish

1.	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.
2.	Add tomato sauce and mix well. Add chicken pieces, coat with mixture, and cook until chicken is golden brown.
3.	Add water, bring to a boil, then lower heat, cover and simmer about 45 minutes.
4.	Remove skin and bones from the chicken and put chicken back into broth; stir in rice. Cover and simmer 25 minutes. (If more liquid is needed, make broth with water and Cubitos En Polvo.
5.	Serve in bowls, garnished with stuffed olives, pimiento strips or avocado.

Serves 4-6