Asopao de Pollo

Step by stepInstructions

1. Season the chicken with adobo and oregano. In a large pot, heat the annatto oil and brown the chicken in batches, 4 to 5 minutes per side; set aside.
2. In the same pot, cook the sofrito and tomato sauce 3 minutes until fragrant. Add the rice and stir to coat.
3. Pour in the broth and beer, return the chicken to the pot, and add the olives. Bring to a boil, then simmer uncovered over medium heat for 20 to 25 minutes, stirring occasionally, until the rice is cooked and the soup has thickened.
4. Stir in the peas and pimientos and cook 5 minutes more, adding broth or water if it gets too thick.
5. Season to taste, shower with cilantro, and serve in deep bowls with lemon wedges.