Aguado de gallina or chicken rice soup

Ingredients:

3 lbs chicken, assorted pieces

¾ cup rice, uncooked

2 tbs sunflower oil or butter

1 cup chopped red onion, about ½ onion

1 cup chopped bell pepper, about 1 pepper

2 roma tomatoes, peeled, seeded and chopped

6 garlic cloves, crushed

2 tbs chopped parsley

1 tsp dried oregano or 1 tbs fresh chopped oregano

1 tsp ground cumin

1 tsp ground achiote

8 cups chicken broth or water

2 potatoes, peeled and diced, about 3 ½ cups

1 cup chopped carrots

1 cup peas, fresh or frozen

2 tbs finely chopped cilantro

Salt and pepper to taste

Serve with: chopped chives, avocado slices and hot sauce

Preparation:

1. Soak the rice in water for 30 minutes
2. Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
3. Add the chicken broth or water and bring to a boil.
4. Add the chicken pieces and cook for 30 minutes.
5. Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally.
6. Add the carrots and cook for 5 minutes
7. Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
8. Add the chopped cilantro and serve with avocado slices and hot sauce or aji.