Puerto Rican Chicken Asopao

Prepare the sofrito. In the bowl of a food processor, add ½ yellow onion, 1 cubanelle pepper, ½ small red bell pepper, 4 garlic cloves, and ½ cup cilantro. Pulse until pureed, but still chunky, about 20 pulses, scraping down the sides of the bowl as needed.

Season 4 chicken thighs with 1 tsp kosher salt, ½ tsp ground black pepper, and 1 tsp oregano. In a large skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Add chicken and sear until browned on all sides, about 2 minutes per side. Remove chicken and divide between 2 Suvie pans.

Reduce heat to medium, carefully add sofrito to skillet (sofrito may sputter), and saute for 30 seconds. Remove from heat. In a large bowl, stir together sofrito, ¾ cup tomato sauce, 1 envelope sazon seasoning, 2 cups chicken broth, 2 cups water, and 1 cup rice. Divide mixture between the 2 Suvie pans with chicken. Input settings and cook now or schedule.

Set Suvie Cook Settings - Bottom Zone: Slow Cook Low for 2 hours

After cooking, stir sliced olives into the asopao and season to taste with salt and pepper. Divide between bowls and garnish with cilantro.