Asopao De Pollo (Puerto Rican Chicken & Rice Gumbo)

📝 Ingredients

• 1 pound boneless (skinless chicken thighs, cubed)
• 1 1/2 teaspoons Adobo seasoning
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1/4 cup sofrito
• 1 8 oz can no salt added tomato sauce
• 1 packet Sazon seasoning with annatto
• 1 teaspoon ground cumin
• 1 chicken bouillon cube
• 2 dried bay leaves
• 4 cups low sodium chicken broth
• 1/4 cup fresh cilantro (chopped)
• 8 sprigs of fresh thyme
• 1 cup parboiled rice
• 2 corn cobs, cut into 2 inch discs ((optional))
• 1 cup frozen peas (Optional)

👨‍🍳 Instructions

1. 1Cut the chicken thighs into about 2 inch chunks, then season with adobo and dried oregano.
2. 2Heat a Dutch oven on medium heat, then add the olive oil, sofrito and chicken.
3. 3Add the tomato sauce, Sazon, cumin, bay leaves, bouillon cube, and the chicken broth.
4. 4Add the cilantro and thyme to the pot, then bring the mixture to a boil.
5. 5Add the rice and stir, then reduce the heat to medium-low and cover the pot.
6. 6Cook the rice for 25-30 minutes, or until tender. Then, next the corn into the rice and cook for 5 minutes.
7. 7Once the corn is cooked, add the peas and stir to combine.
8. 8Serve the asopao nice and hot!