Puerto Rican Chicken and Rice Stew
|1 tsp oregano|
|3 cloves garlic, crushed|
|kosher salt and black pepper to taste|
|2 and 1/2 to 3 lb chicken, cut into serving pieces|
|3 tbs vegetable oil or lard|
|1 medium onion, minced|
|1 green bell pepper, seeded and chopped|
|2 oz ham chopped|
|2 medium tomatoes, peeled, seeded and chopped|
|2 cups long grain rice|
|6 cups chicken stock|
|1 cup cooked green peas|
|1 tbs capers|
|1/4 cup small pimiento stuffed green olives|
|1/2 cup grated parmesan cheese|
|2 roasted red peppers, cut into strips|
|asparagus tips, for garnish|
This is a hearty stew called “Asopao de Pollo” that is commonly served in Puerto Rico.
- Mix the oregano, garlic and salt together and rub into the chicken pieces.
- Heat the oil or lard in a heavy pan with a cover and saute the chicken, a few pieces at a time, until lightly browned. Set chicken aside.
- Add the oinion, green pepper and garlic to the pan and cook, stirring until the onion is tender, but not browned.
- Add the ham, then the tomatoes and cook for a few minutes longer, until the mixture is well blended.
- Return the chicken pieces to the pan, cover and cook over low heat for 30 minutes, or until the chicken is tender.
- Remove the chicken pieces to a plate and when they are cool enough to handel, remove the skin and meat and break up into 2 inch pieces. Set aside.
- Add the rice, black pepper and chicken sock to the pan, cover and cook over low heat until the rice is tender, about 20 minutes.
- Add the peas, capers, olives, cheese and chicken.
- Garnish with the roasted red pepper strips, cover and simmer just long enough to heat the chicken through.
- The rice should not be dry, but soupy,
- Garnish with asparagus tips.