Asopao - Soupy Rice With Chicken (Puerto Rico)

NELady's Note:

From Foods with a Foreign Flavor textbook - posted for ZWT5.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6-8

Yield: 6.0

• 3 lbs chicken , cut up
• 8 cups water
• 1 sliced onion
• 1 garlic clove
• 2 tablespoons salt
• ¼ lb salt pork , cubed
• ¼ lb ham , cubed
• 1 bell pepper , chopped
• 1 garlic clove , crushed
• ½ cup tomato sauce
• 1 tablespoon capers
• ½ cup green olives
• ½ teaspoon oregano
• 2 tablespoons red wine vinegar
• ½ teaspoon ground black pepper
• 1 lb white rice
• 1 cup canned peas or 1 cup cooked peas
• 1 (8 ounce) can yellow asparagus (optional)
• 4 pimientos (optional)
• 1 cup grated parmesan cheese (optional)

Directions:

1. Cook chicken with water, onion, whole garlic and salt until chicken is tender.
2. Bone chicken; strain. Save broth.
3. Fry salt pork, ham, bell pepper, crushed garlic, tomato sauce, capers, olives, oregano, vinegar and pepper in Dutch oven. Stir to make a sauce for 5 minutes. Add rice, chicken and 6 cups of saved broth.
4. Let cook until rice is done over low heat.
5. Before serving, stir in peas.
6. Serve garnished with asparagus and pimentos, sprinkled with cheese.