Asopao de pollo

Step 1: Rub 2 ¼ lb bone-in chicken thighs with 4 cloves garlic, 1 tsp dried oregano, 2 tbsp lime juice and 1 tsp salt. Cover and marinate in the fridge for 30 minutes.

Step 2: Heat 2 tbsp olive oil in a large heavy pot over a medium heat. Fry 1 onion, 1 green pepper, 4 ajíes dulces and half of 2 tbsp culantro or coriander for 5 minutes until soft.

Step 3: Add the chicken and turn for 5 minutes until it changes colour. Add ¾ cup tomato sauce (passata) and 8 ¼ cups chicken stock, bring to the boil, cover and simmer for 25 minutes, until the chicken reaches 165°F at the bone and is tender.

Step 4: Lift the chicken out. When cool enough to handle, pull the meat from the bones in large shreds and discard the bones.

Step 5: Bring the broth back to the boil and add 9 oz medium-grain rice, 2 ⅛ oz pimento-stuffed olives, 1 tbsp capers and the rest of 1 tsp salt. Simmer uncovered for 15–18 minutes, stirring now and then, until the rice is just tender and the broth looks creamy.

Step 6: Stir in the chicken and 4 oz frozen peas and cook for 3 minutes until the peas are hot. Add more stock or water if it is too thick; it should be soupy.

Step 7: Ladle into bowls and top with 2 ⅞ oz roasted red pepper strips and the rest of 2 tbsp culantro or coriander.