Name: Chicken Stew
Cook time: 35 min
Total time: 2 1/4 hr
Yield: Makes 6 servings
Ingredients: 1 1/4 cups coarsely chopped fresh cilantro; 1/2 cup chopped green bell pepper; 1/2 cup chopped onion; 1/4 cup water; 3 garlic cloves; 2 teaspoons salt; 1 teaspoon ground cumin; 1/2 teaspoon hot sauce; 1/2 teaspoon achiote paste* (sometimes called annatto paste; optional); 1 (3- to 3 1/2-pounds) chicken, cut into 8 serving pieces; 2 tablespoons olive oil; 1 pound russet (baking) potatoes (about 2); 2 cups water; 1 (12-ounce) bottle beer (not dark); 1 cup long-grain white rice; 3 tablespoons chopped fresh cilantro; Hot sauce to taste

Asopao de Pollo

Angel Rodriguez of New York, New York, writes: "My family in Puerto Rico used to make this asopao for special occasions or when we needed something to eat while fishing by the river.

This dish is made with sofrito, a flavor base in Latin American cooking.

Recipe notes

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