Aguado De Gallina Or Chicken Rice Soup - cooking recipe

Ingredients

3 lbs assorted chicken pieces
3/4 cup rice, uncooked
2 tablespoons sunflower oil or 2 tablespoons butter
1 cup chopped red onion, about 1/2 onion
1 cup chopped bell pepper, about 1 pepper
2 roma tomatoes (peeled, seeded and chopped or canned)
6 garlic cloves, crushed
2 tablespoons chopped parsley
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon ground achiote
8 cups chicken broth or 8 cups water
2 potatoes, peeled and diced, about 3 1/2 cups
1 cup chopped carrot
1 cup peas (fresh or frozen)
2 tablespoons finely chopped cilantro
salt and pepper

Preparation

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