Asopao de pollo – hearty chicken and rice soup

Ingredients

• 800 g bone-in chicken thighs
• 180 g rice
• 1 onion
• 1 green pepper
• 3 garlic cloves
• 1 handful coriander
• 2 tbsp oil
• 250 g tomato sauce
• 1.4 l chicken stock
• 50 g green olives
• 1 tsp dried oregano
• ½ tsp ground cumin
• salt and pepper

Method

1. 1Finely chop onion, pepper and garlic. Brown chicken in oil in a large pot.
2. 2Add vegetables, half the coriander, oregano and cumin and sauté for 5 minutes.
3. 3Add tomato sauce and stock and simmer, covered, for 25 minutes.
4. 4Stir in rinsed rice and olives and cook for 20–25 minutes until rice is tender and chicken cooked through. Add water if too thick.
5. 5Season with salt and pepper and top with remaining coriander.