Posted by Kim on February 5, 2004, 5:09 pm 1 whole chicken, cut up 1 bay leaf Salt and pepper 1 heaping teaspoon turmeric 1 6-inch chorizo sausage, sliced thin (optional) 1 tablespoon olive oil 2 cloves of garlic, minced 1 onion, chopped 1 large tomato, chopped 1 bell pepper, chopped 1 hot chile (optional) 1 1/2 cups uncooked rice 1 teaspoon capers 1/4 cup pimiento-stuffed green olives 1/2 cup chopped cilantro (optional) Place the chicken in a large pot, cover with 4 cups water and add bay leaf, salt and pepper to taste and turmeric. Bring to a boil, reduce heat to simmer, add chorizo and cook, covered, until chicken is very tender, about 1 hour. Meanwhile, make a sofrito: Heat the olive oil in a heavy skillet; add the garlic, onion, tomato, green pepper and chile and cook until onion is lightly browned. Remove chicken from broth and set aside. If desired, skin and bones may be removed from chicken. Add the prepared sofrito and the rice to the chicken broth. Bring to a boil, reduce heat and simmer, covered, until rice is tender, about 25 minutes. Return chicken to the pot and heat through. Toss in the capers, olives and cilantro and serve. Makes 6 servings
Give this a try, not sure if it is what you need just let me know. This recipe give a recipe for Sofrito but, you can buy this at any grocery store in the spanish section it is red and made by Goya brand.
Asopao of Chicken
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