Asopao de pollo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frying chicken |
| Salt to taste | ||
| 1 | teaspoon | Dried oregano |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Lard |
| ⅓ | cup | Diced cooked ham |
| 1 | medium | Onion, diced |
| 2 | mediums | Tomatoes, diced |
| 1 | Green bell pepper, diced | |
| 1½ | quart | Water |
| 1 | tablespoon | Capers |
| ¼ | cup | Diced pimento-stuffed olives |
| 2 | cups | Uncooked rice |
| Garnish: | ||
| 1 | cup | Cooked peas |
| 4 | Pimentos, julienne | |
| ½ | cup | Grated parmesan cheese |
Directions
Serves 6 to 8. Wash the chicken and cut it into serving pieces. Mix the salt, oregano, and garlic together and rub it onto the chicken pieces.
Heat the lard in a heavy saucepan. Brown the chicken in the lard and then add the diced ham, onion, tomatoes, and green pepper.
Lower the heat, cover the saucepan, and simmer the mixture for 30 minutes.
Remove the pan from the heat; when the chicken is cool enough to handle, remove the meat from the bones, and replace it in the pot.
Add the water, capers, and olives and cook for 5 minutes. Add the rice, stir, and simmer until the rice is tender but still slightly moist.
Serve at once, garnished with the cooked peas and pimento strips, and sprinkled with the Parmesan cheese. The asopao must be served immediately, otherwise it will lose its characteristic soupiness.