Asopao de pollo (chicken asopao)

Instructions

1. Cut the chicken into pieces and season with salt, pepper, oregano and cumin.
2. In a large pot, heat the oil and sear the chicken for 5 minutes until golden.
3. Add the onion, pepper, garlic and tomato paste, then fry for 5 minutes to make the sofrito.
4. Pour in the stock, add the bay leaf and bring to a boil, then simmer for 15 minutes.
5. Add the rice and cooked peas, stir and cover; cook over low heat for 20 minutes, stirring from time to time.
6. Once the rice is tender and the broth well absorbed, sprinkle with saffron for colour and chopped chives.
7. Let it rest covered for 5 minutes, then serve very hot.