Asopao De Pollo

Title:
Asopao De Pollo

Yield:
1 Servings

Categories:
Ethnic,
Main
Dishes




Ingredients:





     1 ts Oregano


     1    Clove Garlic; Minced


          Salt


     3 lb Chicken; Cut In 10 Pieces


     2    Slices Thick Bacon


 1 1/2 oz Smoked Ham; Coarsely Chopped


     2 md Tomatoes; Finely Chopped


     1 md Onion; Finely Chopped


     1 md Green Bell Pepper; Finely


          -Chopped


     1 tb Capers; Drained


   1/4 c  Pimiento Stuffed Olives;


          -Diced


     2 c  Medium Grain Rice(About 12


          -Oz); Such As Valencia


     1 c  Green Peas; Fresh Or Frozen


     4    Pimentos; Thinly Sliced


   1/2 c  Parmesan Cheese; grated






 In a small bowl, combine the oregano, garlic and salt.  Rub the seasonings


 on the chicken pieces.


 


 In a large enameled cast iron casserole, cook the bacon over moderately low


 heat until the fat is rendered.  Remove the bacon and reserve for another


 use.  Add half the chicken and cook over moderately high heat, turning,


 until browned all over, about 7 minutes.  Transfer to a plate and brown the


 remaining chicken to the pan and add the ham, tomatoes, onion and green


 pepper. Cover and simmer over low heat until the chicken is cooked through,


 about 25 minutes.  Let cool.


 


 Remover the chicken meant from the bones.  Discard the skin and bones and


 return the meat to the pan.  Add 6 1/2 cups of water and the capers and


 olives and simmer for 5 minutes.   Stir in the rice and 1 teaspoon salt and


 simmer until the rice is tender, about 15 minutes.


 


 Season the *asopao* with salt.  Garnish with the peas and pimientos and


 sprinkle with the Parmesan.  Serve at once; otherwise it will lose its


 characteristic soupiness.


 Posted to EAT-L Digest 08 Sep 96


 


 Date:    Mon, 9 Sep 1996 13:10:20 -0500


 


 From:    Connie Anderson 


 NOTES : PUERTO RICO: *Asapao*


      This island's culinary heritage is a wonderful mix of Spanish,


      African,


      Taino and more--all of which have a role in *asopao* de pollo*, a


      chicken


      stew that's a country cousin of Spain's paella.  Asapao can be as


      basic as


      the rural "three can" variation, in which chicken and rice are


      fancied up


      with a can of green peas, a can of pimientos and a can of


      asparagus tips,


      or it can be a sublime dish that brings out the flavors of the


      freshest of


      ingredients.