Asopao (Chicken Stew)

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.

Country: Puerto Rico

Categories: Chicken | International