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Chicken Asopao

This is not quite a stew, and more moist than a paella. It is thicker than a soup and unusually delicious.

Cuisine: Puerto Rican
Type: Chicken
Courses: Main Course, Soup
Serves: 4 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozFrying chicken
2 teaspoons 10mlDried oregano
1/4 teaspoon 1.3mlFreshly-ground black pepper
2 teaspoons 10mlPaprika
1/2 teaspoon 2.5mlSalt
4 tablespoons 60mlOlive oil
3   Garlic cloves - peeled and crushed
1 oz 28gSalt pork - coarsely chopped
2 oz 56gHam - coarsely chopped
  (real ham, not the boiled deli stuff)
1   Yellow onion - peeled and chopped (medium)
1   Green bell pepper - cored, seeded, (medium)
  And chopped
1   Tomato - chopped (medium)
1/2 lb 227g / 8ozSpanish or Mexican chorizo sausage - cut into 1/2" pieces
1/4 cup 59mlPimiento stuffed olives - (small ones)
1 tablespoon 15mlCapers
1 tablespoon 15mlAnnatto Oil - see * Note
2 cups 320g / 11ozUncle Ben's converted rice
3 cups 711mlWater
1/2 cup 118mlFrozen peas
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Annatto Oil" recipe which is included in this collection.

Cut the fryer chicken into 8 serving pieces, the breast cut in half. Put the cut-up chicken in a large bowl. Add the oregano, pepper, paprika, salt and 2 tablespoons of the oil. Toss to coat the chicken evenly.

Heat a large non-stick frying pan and brown the chicken over medium-high heat.

Heat a large stove-top casserole. Add the remaining 2 tablespoons of oil and saute the garlic, salt pork and ham a few minutes. Add the onion and pepper and saute for 5 minutes over medium heat.

Add the tomato, cover and simmer for 10 minutes until the tomato collapses.

Add the browned chicken and chorizo and simmer over low heat for another 10 minutes. Add the stuffed olives, capers, Annatto Oil, rice and water, then cover and simmer for 15 minutes.

Add the frozen peas, cover and simmer for 5 minutes more. Add salt and pepper to taste.

Serve right away. This dish should be a little soupy and the rice tender. This recipe serves 4 as a main course.

THE FRUGAL GOURMET by Jeff Smith - From the 10-23-1991 issue - The Springfield Union-News


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