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 large caldero 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