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.