Puerto Rican Chicken And Rice Thick Soup Recipe
Cooking Directions
1/2 lb. long grain rice 1/4 lb. ham 1 lb. boneless chicken, diced (or 1 1/2 lb. legs and wings) 1 clove garlic, finely chopped, or 1/4 tsp. garlic powder 1 sm. onion, finely chopped 1/2 green, red or yellow bell pepper, chopped 8 oz. tomato sauce 3 tsp. cilantro, finely chopped Pinch of cumin (optional) Pinch of oregano 2 tbsp. vegetable oil 1/2 c. green peas 1/4 tsp. ground black pepper Salt to taste 10 c. waterWash rice and put aside. In a deep pan, boil 10 cups water, add chicken and cook, high flame, until almost tender. Reduce to medium heat, add rice and cook, covered for about 15 minutes more, watching that it does not over boil. (If it does, reduce heat but keep covered all the while.) Add carrots and peas and cook for an additional 5 minutes.
Meanwhile, in a skillet, add oil, diced ham, diced onion, and diced green pepper, black pepper, garlic, and cilantro, low to medium flame. Let it simmer until onions and peppers are soft. Then add tomato sauce and cook covered for another 3 minutes. Add this sauce, or SOFRITO, to the chicken and rice.
Continue cooking at low heat until all ingredients are cooked to taste. You may prefer a thinner consistency. In that case, just add water and season to taste. Serves from 6 to 8 (more depending on the amount of water added).