Asopao Dominicano

Step by stepInstructions

1. Heat the oil in a large pot over medium-high heat and brown the chicken pieces well on all sides, about 8 minutes. Remove and set aside.
2. In the same pot, cook the sofrito over medium heat until fragrant, about 5 minutes. Stir in the tomato paste, sazón and oregano, then return the chicken to the pot.
3. Pour in the broth or water, bring to a boil, then lower the heat and simmer uncovered for 20 minutes, skimming any foam.
4. Remove the chicken, pull the meat from the bones in large pieces, and return the meat to the pot, discarding the bones.
5. Stir in the rice, peas and roasted pepper, and simmer over medium-low heat, stirring occasionally, for 20 to 25 minutes. The rice will swell and burst, thickening the broth into a creamy porridge.
6. Season with salt and pepper. The asopao should be soupy but substantial — add a splash of hot broth if it gets too thick.
7. Serve steaming hot in deep bowls with lime wedges and cilantro on the side.