- 3 chicken breasts, skinned and cut into 8 pieces each
- Adobo
- ½ cup lean smoked turkey ham, cut into small pieces
- 1 cup Sofrito
- 1 cup short grain white rice, rinsed and drained
- 5 cups boiling water
- 2 chicken bouillon cubes or 2 teaspoons consommé granules
- 1 cup tomato sauce
- 2 tablespoons capers
- 1 cup green peas, fresh or frozen
- 1 cup canned asparagus tips, drained
- ½ cup red pimientos, canned or jarred and drained
- Three to 4 hours before you plan to cook this dish, season chicken with Adobo; refrigerate.
- In a large saucepan, heat turkey ham over medium heat until it begins to brown; lower heat, add Sofrito; simmer, covered, for 2 minutes; add rice, boiling water, chicken, bouillon, tomato sauce, and capers; cover and cook over low heat for 35 minutes until chicken and rice are cooked.
- In a small saucepan, steam peas in ¼ cup water for 2 minutes and drain.
- Adorn with peas, asparagus tips, and red pimiento.