Path: swen.emba.uvm.edu!attmt1!attmtf!attmt2!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!woodstock.news.demon.net!demon!newsfeed.berkeley.edu!news.gv.tsc.tdk.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Michele Stubbe" Newsgroups: rec.food.recipes Subject: Puerto Rican Chicken and Rice Stew. Followup-To: rec.food.cooking Date: 11 Apr 1999 15:10:54 -0600 Organization: Radiks Internet Access Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7el7v9$jgj$1@news.radiks.net> Reply-To: "Michele Stubbe" NNTP-Posting-Host: llama.swcp.com Lines: 51 Xref: swen.emba.uvm.edu rec.food.recipes:32140 ASOPAO DE POLLO - Chicken and Rice Stew. Asopao means "soupy" and that's what this national dish of Puerto Rico is. 2 cloves garlic, minced 1/4 tsp oregano 1 tsp salt 3 Tbsp butter or oil 1 3-pound chicken, cut up 1 green pepper chopped 2 onions chopped 1/2 cup lean ham, diced 4 tomatoes, peeled, seeded, and chopped 2 cups rice 6 cups chicken stock 1 cup fresh or frozen peas 6-8 small green pimento-stuffed olives 1 tablespoon grated cheese Grind the garlic, oregano, and salt into a paste and rub it on the chicken pieces. Heat the butter or oil in a Dutch oven or large casserole and brown the chicken pieces on all sides for 10-12 minutes over moderate heat. Remove the meat and keep warm. Now add the chopped pepper and onion to the pot and cook slowly for 3 minutes. Add the ham and cook for a minute, then the tomatoes and cook 2 minutes more. Pour the tomato mixture into a bowl and then return the chicken pieces to the pot. Now spoon the tomato mixture over the chicken, coating each piece completely. Cover the pot and cook over low heat for 40 minutes. When done, remove the chicken to a plate to cool. While the chicken is cooking, pour 2 cups of rice into a pot with the stock. Add a little salt and pepper and stir to mix the rice and tomato mixture. Replace the cover and cook over low heat for 20 minutes. When the chicken is cool, strip off the meat, discarding skin and bones, and cut meat into bite size chunks.When the rice is done, add the chicken chunks to the pot along with the peas and simmer, covered for 10 minutes. Now add the olives and sprinkle on the grated cheese. Simmer 2-3 minutes more, then serve directly from the pot. Serves 4-6 Michele Stubbe mstubbe@furst.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.