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Ingredientes
- 1 tsp Oregano
- 1 x Clove Garlic, Chopped Salt
- 3 lb Chicken, Cut In 10 Pcs
- 2 slc Thick Bacon
- 1 1/2 ounce Smoked Ham, Coarsely Minced
- 2 med Tomatoes, Finely Minced
- 1 med Onion, Finely Minced
- 1 med Green Bell Pepper, Finely Minced
- 1 Tbsp. Capers, Liquid removed
- 1/4 c. Pimiento Stuffed Olives, Diced
- 2 c. Medium Grain Rice(About 12 Ounce), Such As Valencia
- 1 c. Green Peas, Fresh Or possibly Frzn
- 4 x Pimentos, Thinly Sliced
- 1/2 c. Parmesan Cheese, grated
Direcciones
- In a small bowl, combine the oregano, garlic and salt. Rub the seasonings on the chicken pcs.
- In a large enameled cast iron casserole, cook the bacon over moderately low heat till the fat is rendered. Remove the bacon and reserve for another use. Add in half the chicken and cook over moderately high heat, turning, till browned all over, about 7 min. Transfer to a plate and brown the remaining chicken to the pan and add in the ham, tomatoes, onion and green pepper. Cover and simmer over low heat till the chicken is cooked through, about 25 min. Let cold.
- Remover the chicken meant from the bones. Throw away the skin and bones and return the meat to the pan. Add in 6 1/2 c. of water and the capers and olives and simmer for 5 min. Stir in the rice and 1 tsp. salt and simmer till the rice is tender, about 15 min.
- 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.
- NOTES : PUERTO RICO:*Asapao*
- This island's culinary heritage is a wonderful mix of Spanish, African,Taino and more-all of that have a role in*asopao* de pollo*, a chickenstew which's a country cousin of Spain's paella. Asapao can be as basic asthe rural "three can" variation, in that chicken and rice are fancied upwith a can of green peas, a can of pimientos and a can of asparagus tips,or possibly it can be a sublime dish which brings out the flavors of the freshest ofingredients.
