Asopao De Pollo

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This is a somewhat soupier version of arroz con pollo. I hadn't made it in years and i made it again last night. It's a hit!!!

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Steps

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Rub the chicken thighs with salt , pepper , and half of the garlic.

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In a large dutch oven heat half of the oil.

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Add the chicken and cook over medium high heat for about five minutes on each side , or until slightly browned.

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Remove chicken from the pot.

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Add the remaining oil to the pot and begin to saute the onion , pepper , celery , and ham over low heat.

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Once the onion is soft add the garlic and half the cilantro.

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Cook for about 10 minutes.

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Add tomatoes , tomato paste , water or stock , and seasonings.

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Cook for about 15 minutes , or until bubbling.

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Add chicken , cover , and simmer for about 30 minutes , or until chicken is tender.

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Add rice , peas , and remaining cilantro.

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Make sure there is plenty of liquid.

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You want this to be a bit soupy.

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Stir well , bring to a boil again , then cover and simmer for 20 minutes , or until the rice is done.

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Add the cheese and serve.

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Ingredients

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skinless chicken thighs, olive oil, garlic cloves, onions, green peppers, red peppers, celery, cilantro, lean ham, tomatoes, tomato paste, water, oregano, cumin, paprika, sazon goya con culantro y achiote, salt and pepper, rice, frozen peas, parmesan cheese