Seasoning chicken: Season the chicken with 1½ teaspoons of salt, pepper, oregano, and lime juice.
Browning chicken: Heat the oil over medium heat in a ¾ qt [3 lt] pot. Add sugar to the hot oil and heat until it turns brown. Add chicken and stir to brown all over. Be careful with splatters.
Adding vegetables: Add garlic, tomato, bell pepper, oregano, carrot, peas, auyama, and stir to mix. Stir frequently to cook evenly for about a minute (until they are heated through). Add tomato sauce and stir to combine.
Cooking rice: Pour 6 cups [1½ liters] of water and heat until it breaks the boil.Add the rice to the pot. Stir to mix well and simmer over medium-low heat. Simmer, stirring often to avoid the rice from sticking to the bottom of the pot.Once the rice has doubled in size, and the grains have opened, and it has reduced to the consistency you prefer, season with salt and pepper to taste. Mix in the parsley. and remove from the heat.
Serving: It should be served hot, and popular side dishes are avocado slices and / or tostones. Serve agrio de naranja or hot sauce on the side.
Typically, Dominican asopao de pollo is made with bone-in chicken cut into small pieces, but I am of the school of thought of "if it's a soup, everything should be eaten with a spoon". You may use bone-in chicken if you wish.
How to make Asopao de Pollo y Camarones
Add ½ pound of peeled shrimp in the last 5 minutes of cooking when the rice is cooked. Cook some more until the shrimp turns pink. No other changes are needed.
How to make Asopao de Pollo y Chuleta
Add ½ pound of diced, boneless, smoked pork chops to brown with the chicken. No other changes are needed.