This is one of the most renown recipes of Puerto Rico’s cuisine. It's a favorite all year round. A cross between a chicken rice stew and a soup. Its also very common to use shrimp or pigeon peas (gandules) instead of the chicken.
There’s always being a debate wether it should be have more or less liquid, hence more a soup or more line a stew. I personally like it more towards the less soupy type, more on the stew type.
3 tablespoons olive oil
1 /4 cup sofrito
4 tablespoons mashed garlic
1 /2 cup tomato sauce
4 chicken breasts cut into small pieces *
1 cup cooking ham cut into small pieces
6-8 cups chicken stock (add more or less depending on how "soupy" you like it)
1 /2 cup chopped recao
1 /2 cup chopped cilantro
1 cup medium rice
Salt and pepper to taste
In a sauce pan (or caldero as we use in Puerto Rico), sauté sofrito and garlic with the oil. Add tomato sauce, chicken and ham. Cook for 5-8 minutes until chicken starts to brown. Add chicken stock, recao, cilantro and cook for another 15-20 minutes. Add rice and let it boil. Bring heat to low, cover and let cook for 25-35 minutes until rice is tender. Season with Salt and pepper.
*Its more traditional to make it using all parts of the chicken, but I feel that chicken breasts are healthier.