Add 1 tbsp of Olive Oil to your dutch oven and turn on heat to medium high.

Next, add the thaw chicken thighs and season well with the adobo goya seasoning.

Sauté the chicken for about 6-7 minutes, until chicken in brown.

Now that the chicken is browned, add the onion and wait until they are soft.

After your onions are soft, add the culantro (cilantro), garlic, and roasted red pepper.

Once you can start smelling the garlic ( about 1 min after adding the garlic) add the tomato sauce. I like to push all the chicken to one side of the pan, I pour the tomato sauce on the opposite side and then add the cumin, the garlic powder, the dried oregano on top of the tomato sauce.

Add the entire 32 oz of Chicken Stock

Followed by the 4 cups of water.

Allow all the liquids to come to a boil.

Now and the salt. ( taste, you can add more to taste)

Finally add the 1.5 cups of rice and lower the heat to low.

Allow the Asopao de Pollo to simmer for about 15minutes. The rice should be soft not crunchy. ( if the liquid dries out too much, add more water and salt and allow the soup to simmer for another 6 minutes).

Now you are ready to enjoy!