Chicken Soup Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 3-pound of Chicken, cut into serving pieces Adobo to taste 3 tbsp annatto oil 4 ounces smoked ham, diced 1/2 cup basic Recaito 1 cup tomato sauce 1/2 cup alcaparrado 6 cups water 2 cups short-grain rice 2 tsp salt 1 tsp black pepper 1/2 cup green peas, cooked, for garnish 1/2 cup diced pimientos for garnish Season the chicken with the adobo. Set aside. Heat the oil in a large soup pot and saute the ham over medium heat. Add the recaito, tomato sauce, and alcaparrado. Cook for 5 minutes. Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper, and turn the heat to a medium-low. Cover and simmer for 30 minutes, or until the rice is done. The soup should have a thick consistency. Serve in bowls and garnish with the peas and pimientos.