Prep 15 mins
Cook 1 hr 30 mins
Asopao is a chicken and rice stew that is related to the famous Spanish dish called paella. The word asopao means "soupy "in Spanish. From "Cooking the Caribbean Way".
- 1 garlic clove, peeled and chopped
- 2 lbs chicken (4 to 5 pieces)
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon dried oregano
- 2 tablespoons lard or 2 tablespoons shortening
- 1 medium green pepper, cored and chopped
- 1 small onion, peeled and chopped
- 1 ounce ham, diced (about 1/4 cup)
- 2 medium tomatoes, chopped
- 3 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1 (10 ounce) package frozen green peas, thawed
- 1⁄4 cup stuffed green olive
- 1⁄4 cup grated parmesan cheese
- In a small bowl, mash garlic with the back of a spoon.
- Rub garlic into chicken.
- In a wide, shallow bowl combine flour, salt, black pepper, and oregano.
- Roll chicken pieces in flour mixture.
- In a large kettle, melt lard over medium high heat.
- Add chicken and cook for 8 to 10 minutes or until brown.
- Remove from kettle and set aside.
- Add green pepper and onions to kettle and saute 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.
- Remove chicken from tomato mixture.
- When cool, remove meat from bones and cut into bite-size 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 paper towel between the kettle and the lid.
- Simmer for 20 minutes.
- Add peas, olives, parmesan cheese, and chicken and stir well.
- Cover and cook for 5 more minutes.