Asopao De Pollo (Traditional Chicken Asopao) - cooking recipe

Ingredients

1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
3 garlic cloves, minced
10 chicken thighs, skinned (about 3 pounds)
3 tablespoons annatto oil or 3 tablespoons olive oil
1 1/2 cups sofrito sauce, See Sofrito
1 cup diced plum tomato
1 1/2 cups uncooked medium grain rice
2/3 cup dry white wine
3 ounces diced lean ham
1 (4 1/2 ounce) bottle alcaparrado, drained (*see note, or 3/4 cup pitted green olives and 1/4 cup capers)
4 cups water
1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
1 cup frozen green pea, thawed
pimiento, drained and cut in strips, for garnish

Preparation

*Note: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 such as Goya.
Combine the first 5 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.
Garnish and serve.