Asopao (Chicken Stew)
Categories: Chicken | International | Puerto Rico
Ingredients:
- 1 clove garlic
- 1 small onion, peeled and chopped
- 2 pounds chicken (4 to 5 pieces)
- 2 ounces ham, diced
- ¼ cup flour
- 2 medium tomatoes, chopped
- ½ teaspoon salt
- 3 cups chicken broth
- 1 teaspoon black pepper
- 1 cup uncooked long-grain rice
- ½ teaspoon dried oregano
- 1 10-ounce package frozen peas
- 2 tablespoons shortening
- ¼ cup green olives
- 1 medium bell pepper, chopped
- ¼ cup grated parmesan
Preparation:
- in small bowl, mash garlic with back of a spoon.
- rub each chicken piece with the garlic.
- in a wide shallow bowl, combine flour, salt, pepper and oregano.
- roll chicken pieces in flour mixture.
- in a large kettle, melt shortening over medium-high heat.
- add chicken and cook for 8 to 10 minutes until browned.
- remove chicken from kettle and set aside.
- add bell pepper and onions to kettle and sauté until onions are transparent.
- stir in ham and tomatoes.
- cook over medium heat for 10 minutes.
- return chicken to kettle and stir well.
- reduce heat to low, cover and cook for 30 minutes, or until chicken is tender and cooked thoroughly.
- remove chicken from tomato mixture.
- when it is cool enough to handle, remove meat from bones and cut into bite-sized pieces.
- add chicken broth and rice to tomato mixture and stir well.
- bring to a boil over high heat.
- reduce heat to low and cover, placing a thick paper towel or folded tea towel between kettle and lid. (Be careful not to let the towel hang down and touch the burner.)
- simmer for 20 minutes.
- add peas, parmesan cheese and cooked chicken and stir well.
- cover and cook for 5 more minutes to heat all ingredients.
- serve with sliced fresh fruit and cornbread.
First Made:
0000-00-00
0000-00-00
Country:
Puerto Rico
Puerto Rico