I am looking for a Puerto Rican soup recipe that includes whole pieces of chicken, rice and the juice is red?

Answer 1

I have a feeling you are talking about "Asopao de Pollo." It can also be fixed with shrimp instead of chicken.
Here it goes:
Asopao de Pollo

· 1-1/2 cup short-grained rice
· 3 garlic cloves, pressed
· 2 peppercorns
· 2 medium onions, peeled
· 2 sweet chili or banana peppers
· 4-6 culantro leaves or 6-8 sprigs of cilantro (fresh coriander)
· 2-1/2 teaspoon salt
· 3 tablespoons plus one teaspoon olive oil
· 1 whole chicken cut into pieces
· 1/2 teaspoon oregano
· 1/2 cup tomato sauce
· 8 cups water or chicken stock
· 1 cup of frozen sweet peas
· 1 4-ounce can of whole, roasted pimento peppers, sliced
· 1 can asparagus tips

Rub the chicken with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes. In the blender, purée the garlic, onions, peppercorns, chili peppers culantro and sweet peppers, with the remaining olive oil. In a heavy soup pot sauté the sofrito purée for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the tomato sauce and the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes. Rinse the rice under cool running water until it runs clear. Drain the rice and stir into the soup pot. Raise the heat and bring to a boil once more. Reduce heat to medium and cook uncovered for 20 minutes, stirring occasionally. Add the peas and cook for an additional 5-10 minutes or until the asopao is as liquid or dry as you prefer. Heat the sliced pimentos and the asparagus in their juices. Drain and use to garnish each plate of asopao. (Serves 6)

Serve with tostones….

Answer 2

Is this what you are looking for???

Arroz con Pollo
(Spanish-Caribbean chicken with rice)
Yield: 4-6 servings

INGREDIENTS
Chicken, whole cut into serving pieces 2 1/2 to 3 lbs
Lemon or lime juice only 1 each
Garlic minced 3-5 cloves
Olive oil 3 T
Salt & pepper to season

Onion chopped 1 each
Pepper, green seeded, chopped 1 each
Garlic minced 3-5 cloves
Oregano, dried 2 t

Rice 3 cups
Ham (opt.) chopped 1 cup
Tomato seeded, chopped 1 cup
Olives, green 10-15 each
Peas 1 cup
Stock or water 3 1/2 cups
Salt & pepper to taste
Pimentos (opt.) 1/2 cup
Capers (opt.) 1 T
Saffron (opt.) pinch

Cilantro stemmed, chopped 1/2 bunch

METHOD

Basic Steps: Marinate → Sauté → Simmer

Toss chicken pieces with first set of ingredients and marinate at least 1 hour or overnight.
Pat chicken pieces dry, and sauté in small batches in a large, heavy bottomed pot over medium-high heat to brown.
Remove pieces to a platter and reserve.
Add a little more oil to the pot, and sauté the onion, pepper and garlic till wilted but not browned.
Stir in the rice and sauté 1-2 minutes.
Add the ham, and sauté 1-2 more minutes.
Add rest of ingredients and stir well.
Add the chicken pieces back in.
Bring to a boil and reduce heat to a simmer. Cover pot and simmer on low heat 30 minutes.
Remove from heat and let rest, covered, 10 minutes. Add cilantro, toss all ingredients gently with a fork and serve.

VARIATIONS
Substitute a little beer or white wine for some of the stock or water if you like.
Use achiote oil instead of olive oil for a more authentically Caribbean dish.

Answer 3

Maybe this is the one.

6 chicken legs or chicken thighs
2 (8 ounce) cans salt-free tomato sauce
2 tablespoons garlic powder
16 ounces water
1 tablespoon salt
2 cups of uncooked white rice
In a large pot add tomato sauce, water,garlic and salt.
Mix.
Skin chicken (if desired) add to pot.
Cook over medium heat for one hour.
(or until chicken is done).
Cook rice to liking.
Pour sauce over chicken and rice and serve.