Asopao (Puerto Rican Style)
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Description
Makes 8 servings.
Ingredients
- 1 cup chopped Onion
- 1 cup chopped green bell pepper
- 1 clove garlic, minced
- 2 slices Bacon, diced
- 2 ounces salt Pork, diced (1/4 cup)
- 1 8-ounce can tomato sauce
- 1 bay leaf
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground oregano
- 12 choice Chicken pieces
- 2 tablespoons olive oil
- 1 cup uncooked rice
- 1/4 cup sliced pimiento-stuffed olives
- 2 teaspoons capers
- 1 14-1/2-ounce can asparagus
- 1 8-ounce can green peas
Directions
Cook Onion, green pepper, garlic, Bacon and salt Pork in Dutch oven over low heat 10 minutes, stirring frequently. Add tomato sauce, bay leaf, broth, salt and pepper; simmer 15 minutes longer. Sprinkle oregano on Chicken; brown in olive oil on all sides. Add Chicken pieces to sauce; cover and simmer 30 minutes. Add rice and cook 25 minutes. Stir in olives and capers. Add more stock if rice becomes dry, as the dish should be quite soupy. Remove bay leaf. Heat asparagus and Peas separately, drain. Ladle rice mixture in soup plates with asparagus and Peas on top of each portion.
Categories: Caribbean Recipes | Main Dish | Recipes | Bay Leaf Recipes | Allspice Recipes | Oregano Recipes | Chicken broth Recipes | Green pepper Recipes | Pepper Recipes | Sweet pepper Recipes | Olive oil Recipes | Asparagus Recipes | Bay leaf Recipes | Chicken Recipes | Tomato Recipes | Capers Recipes | Garlic Recipes | Bacon Recipes | Clove Recipes | Onion Recipes | Rice Recipes | Pork Recipes | Salt Recipes | Garden pea Recipes | Black olives Recipes | Fresh Peas Recipes
