2tablespoonsof bitter orange vinegar, or spicy sauce (optional)
2tablespoonsof chopped parsley
Boil the water in a covered pot over very low heat.
Season the chicken with 1.5 teaspoon of salt, pepper and bitter orange juice.
Heat the oil over medium heat in a 3/4 qt [3 lt] pot. Add sugar and heat until it turns golden brown. Add chicken and stir to brown all over. Be careful with splatters.
Cover the pot in which you are cooking the chicken and simmer over medium heat. Stir frequently to cook evenly for 5 minutes. Add a tablespoon of water should it become necessary to prevent it from burning.
Add garlic, tomato, bell pepper, oregano, carrot, peas, auyama and stir to mix.
Pour in half the water from the other pot into the pot with the chicken. Add tomato sauce and rice. Stir to mix well and cover the pot.
Simmer, stirring often to avoid the rice from sticking to the bottom of the pot, add water from the pot as it becomes necessary to maintain the same level.
Once the rice has doubled in size, and the grains have opened, season with the remaining salt, or to taste, bitter orange vinegar and parsley. Remove from the heat. It should have turned into a thick soup. If you find it to be too dry, stir in more water from the other pot. Consistency is a matter of taste.
How to make Asopao de Pollo y Camarones
Add 1/2 lb of diced, boneless, smoked pork chops when you add the chicken (step 3). No other changes are needed.
How to make Asopao de Pollo y Chuleta
Add 1/2 lb of peeled shrimp in the last 5 minutes of cooking (step 8). No other changes are needed.