- 1 (3 pound) chicken, cut into pieces
- Goya Adobo All-Purpose Seasoning with Pepper, to taste
- 3 tablespoons Goya Extra Virgin Olive Oil
- 1/2 green bell pepper, very finely chopped
- 1 medium yellow onion, very finely chopped
- 2 ounces smoked ham, cut into 1/2-inch cubes
- 1 tablespoon Goya Minced Garlic
- 1 teaspoon Goya Whole Oregano
- 1 packet Sazon Goya with Coriander and Annatto
- 1 packet Sazon Goya without Annatto
- 1 packet Goya Powdered Chicken Bouillon
- 1 (8 ounce) can Goya Tomato Sauce
- 1 1/2 cups Goya Medium Grain Rice
- 4 Goya Manzanilla Olives Stuffed with Minced Pimientos, sliced
- 1 (4 ounce) jar Goya Fancy Sliced Pimientos, drained
- 2 tablespoons finely chopped fresh cilantro
- Season chicken on all sides with Adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and Sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.
- Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.