1 (4.4-ounce) bottle alcaparrado (such as Goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers
4 cups water
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 cup frozen green peas, thawed
How to Make It
Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture.
Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.
Alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets. Be sure to let your guests know that the olives from the bottled mixture aren't pitted.
Awesome! Best asopao ever! I used boneless tights for this recipe instead of a whole chicken and it is easier to make. I also cut and chopped all natural ingredients for a more flavorful recipe. You don't have to use that much oregano in the recipe and I only use 2/3 tablespoons of the white wine. Also I didn't use that much alcaparrado. Over all, this is an excellent recipe.