Side Pannel
Asopao De Pollo
Ingredients List
- 1 ts Oregano
- 1 Clove Garlic; Minced
- Salt
- 3 lb Chicken; Cut In 10 Pieces
- 2 Slices Thick Bacon
- 1 1/2 oz Smoked Ham; Coarsely Chopped
- 2 md Tomatoes; Finely Chopped
- 1 md Onion; Finely Chopped
- 1 md Green Bell Pepper; Finely
- -Chopped
- 1 tb Capers; Drained
- 1/4 c Pimiento Stuffed Olives;
- -Diced
- 2 c Medium Grain Rice(About 12
- -Oz); Such As Valencia
- 1 c Green Peas; Fresh Or Frozen
- 4 Pimentos; Thinly Sliced
- 1/2 c Parmesan Cheese; grated
Directions
In a small bowl, combine the oregano, garlic and salt. Rub the seasonings
on the chicken pieces.
In a large enameled cast iron casserole, cook the bacon over moderately low
heat until the fat is rendered. Remove the bacon and reserve for another
use. Add half the chicken and cook over moderately high heat, turning,
until browned all over, about 7 minutes. Transfer to a plate and brown the
remaining chicken to the pan and add the ham, tomatoes, onion and green
pepper. Cover and simmer over low heat until the chicken is cooked through,
about 25 minutes. Let cool.
Remover the chicken meant from the bones. Discard the skin and bones and
return the meat to the pan. Add 6 1/2 cups of water and the capers and
olives and simmer for 5 minutes. Stir in the rice and 1 teaspoon salt and
simmer until the rice is tender, about 15 minutes.
Season the *asopao* with salt. Garnish with the peas and pimientos and
sprinkle with the Parmesan. Serve at once; otherwise it will lose its
characteristic soupiness.
on the chicken pieces.
In a large enameled cast iron casserole, cook the bacon over moderately low
heat until the fat is rendered. Remove the bacon and reserve for another
use. Add half the chicken and cook over moderately high heat, turning,
until browned all over, about 7 minutes. Transfer to a plate and brown the
remaining chicken to the pan and add the ham, tomatoes, onion and green
pepper. Cover and simmer over low heat until the chicken is cooked through,
about 25 minutes. Let cool.
Remover the chicken meant from the bones. Discard the skin and bones and
return the meat to the pan. Add 6 1/2 cups of water and the capers and
olives and simmer for 5 minutes. Stir in the rice and 1 teaspoon salt and
simmer until the rice is tender, about 15 minutes.
Season the *asopao* with salt. Garnish with the peas and pimientos and
sprinkle with the Parmesan. Serve at once; otherwise it will lose its
characteristic soupiness.
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