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Associate.com - Share Your Recipe!

Recipe Name: Asopao De Pollo Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Teaspoon(s) Oregano
1 Clove garlic, minced
Salt
3 Pound(s) Chicken, Cut In 10 Pieces
2 Slices Thick Bacon
1 1/2 Ounce(s) Smoked Ham, Coarsely Chopped
2 Tomatoes, finely chopped
1 Onion, finely chopped
1 Green bell pepper, finely
chopped
1 Tablespoon(s) Capers, drained
1/4 Cup(s) Pimiento Stuffed Olives
diced
2 Cup(s) Medium Grain Rice, About 12
Oz Such As Valencia
1 Cup(s) Green Peas, Fresh Or Frozen
4 Pimentos, Thinly Sliced
1/2 Cup(s) 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.
Posted to EAT-L Digest 08 Sep 96 Date: Mon, 9 Sep 1996 13:10:20
-0500 From: Connie Anderson <connie@USA.NET> NOTES : PUERTO RICO:
Asapao This island's culinary heritage is a wonderful mix of Spanish,
African, Taino and more--all of which have a role in asopao de pollo*,
a chicken stew that's a country cousin of Spain's paella. Asapao can
be as basic as the rural "three can" variation, in which chicken and
rice are fancied up with a can of green peas, a can of pimientos and a
can of asparagus tips, or it can be a sublime dish that brings out the
flavors of the freshest of ingredients.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2131
Calories From Fat: 1064
Total Fat: 118.2g
Cholesterol: 214.9mg
Sodium: 8665.6mg
Potassium: 3598.9mg
Carbohydrates: 155.1g
Fiber: 22.5g
Sugar: 25.3g
Protein: 111.4g


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