Heat water: Boil the water in a covered pot over very low heat.
Prep chicken: Season the chicken with 1.5 teaspoons of salt, pepper, and bitter orange juice.
Brown chicken: Heat the oil over medium heat in a ¾ 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.
Add vegetables: Add garlic, tomato, bell pepper, oregano, carrot, peas, auyama, and stir to mix. Stir frequently to cook evenly for 5 minutes.
Add water: Pour in half the water from the other pot it was heated into the pot with the chicken.
Cook rice: Add tomato sauce and rice to the pot with the chicken. 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 other pot as it becomes necessary to maintain the same level.
Season: Once the rice has doubled in size, and the grains have opened, and it has reduced to the consistency you prefer, season with salt to taste, bitter orange vinegar, and parsley. Remove from the heat.
Serve: It should be served hot, and popular side dishes are avocado slices and / or tostones.
How to make Asopao de Pollo y Camarones
Add ½ lb of peeled shrimp in the last 5 minutes of cooking (step 8). No other changes are needed.
How to make Asopao de Pollo y Chuleta
Add ½ lb of diced, boneless, smoked pork chops when you add the chicken (step 3). No other changes are needed.