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This comforting soup is easy to put together and would be perfect for a game day get-together. After Thanksgiving, the“Joy”writers replace the chicken with leftover turkey. To use already cooked poultry, replace water with 6 cups of poultry stock and add 3-4 cups cooked, shredded turkey or chicken.

3 tablespoons vegetable oil

1 onion, diced

1 green bell pepper, diced

1/2 cup diced ham (about 3 ounces) 1 Scotch bonnet pepper or 2 jalapeño peppers, seeded and diced

3 garlic cloves, chopped

2 to 2 1/2 pounds bone-in chicken parts, trimmed of visible fat (skin removed if desired)

6 cups water

1 1/2 cups diced tomatoes or 1 (14

1/2-ounce) can diced tomatoes 2 teaspoons ground annatto seeds

(optional)

1 1/2 teaspoons dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup long-grain white rice

1 cup fresh or frozen peas

1/2 cup sliced pimiento-stuffed

green olives

Chopped cilantro

Heat oil in a soup pot over high heat. Add onion, bell pepper, ham, Scotch bonnet or jalapeño pepper, and garlic. Cook, stirring, until the vegetables are tender but not browned, 6-8 minutes. Stir in the chicken, water, tomatoes, annatto seeds if using, oregano, cumin, salt and black pepper. Bring to a boil, then reduce heat, partially cover and simmer for 20 minutes.

Stir in rice. Simmer until the chicken and rice are cooked, about 20 minutes. Remove from heat, remove the chicken, and let cool slightly.

Discard the skin and bones; dice or shred the meat. Return it to the soup, and stir in peas and green olives. Taste and adjust for salt. Simmer gently to heat through, 2-3 minutes. Divide among soup bowls, and garnish with cilantro. Serves 5.

Per serving: 371 calories (percent of calories from fat, 43), 26 grams protein, 27 grams carbohydrates, 4 grams fiber, 18 grams fat (3 grams saturated), 65 milligrams cholesterol, 664 milligrams sodium.

Adapted from “The Joy of Cooking” by Irma S. Rombauer, Marion R. Becker, Ethan Becker, John Becker and Megan Scott (Scribner, $40).

STYLING BY WENDELL BROCK / PHOTOS CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY Asopao de Pollo (Puerto Rican Chicken and Rice Soup), a comforting soup from the 2019 edition of “Joy of Cooking” (Scribner, $40), is easy to put together and would be perfect for a game day get-together. “Joy” coauthors John Becker and Megan Scott use their leftover Thanksgiving turkey in place of the chicken.

CONTRIBUTED BY ANIKA TORO Megan Scott and John Becker are the authors of the 2019 edition of “Joy of Cooking” (Scribner, $40), out Nov. 12.