Chicken Rice Asopao (Print Version)

# Ingredients:

→ Protein

01 - 2 pounds of chicken breast, no skin or bones, diced small

→ Vegetables and Aromatics

02 - 1 cup of fresh or frozen green peas
03 - 3 cloves of garlic, finely chopped
04 - 1 medium-sized red bell pepper, cut into small pieces
05 - 1 medium-sized green bell pepper, diced
06 - 1 sliced cup of green olives (optional)
07 - 1 small onion, diced finely

→ Seasonings

08 - 1 teaspoon of dried oregano
09 - 2 tablespoons of olive oil
10 - 1 teaspoon of ground cumin
11 - 1 bay leaf
12 - 1 tablespoon of adobo spice blend
13 - 1½ teaspoons of sazón mix with achiote

→ Liquids and Rice

14 - 4 cups of chicken broth, low in salt
15 - 8 ounces of canned tomato sauce
16 - 1 cup of medium-grain rice

→ Garnish

17 - Lime wedges to squeeze on top when serving
18 - 1 tablespoon of parsley, chopped fresh
19 - 1 tablespoon of cilantro, chopped freshly

# Instructions:

01 - Warm some olive oil in a big pot over medium heat. Cook your chicken for about 4-5 minutes until it browns.
02 - Toss your garlic, peppers, and onion into the same pot. Let them cook about 5 minutes till they soften.
03 - Mix in cumin, sazón, oregano, and adobo. Stir for a minute till you smell the spices.
04 - Pour in the broth and tomato sauce. Add in your rice and bay leaf. Cover up, then simmer for 20 minutes till the rice is cooked through.
05 - Add green peas and olives, cooking another 5 minutes. Sprinkle with herbs and serve it up with lime on the side.

# Notes:

01 - Add a bit more broth if it starts getting too thick.
02 - Keep an eye on the rice so it doesn’t go mushy.
03 - You can add a splash of white wine for a richer taste if you'd like.

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