Puerto Rican Chicken and Rice Stew (Asopao)
Chicken and Rice
- 3 pounds chicken, cut into pieces
- 1 recipe Adobo
- 9 cups water
- 2 tablespoons salt
- 2 tablespoons vegetable oil
- 2 ounces lean cured ham, diced
- 2 green bell peppers, seeded and chopped
- 1 onion, peeled and chopped
- 1/4 cup chopped fresh cilantro
- 3 large tomatoes, chopped
- 12 pimiento-stuffed olives
- 1 chorizo (Spanish sausage), cut into 1/2 inch rounds
- 2 tablespoons capers
- 1 (4 ounce) can chopped pimientos, drained
- 3 cups long-grain rice
- 1 cup fresh or frozen peas, thawed
- Additional chopped fresh cilantro (for garnish)
- 4 whole black peppercorns
- 2 cloves garlic, peeled
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons olive oil
- 2 teaspoons vinegar
- 1/4 teaspoon paprika
- Chicken and Rice: Rub the chicken pieces thoroughly with the adobo. Place the chicken pieces in
a large pot and add the water and salt. Bring to a boil over high heat. Cover and
reduce the heat to low. Simmer for 30 minutes.
- Meanwhile, heat the oil in a skillet. Add the ham, bell peppers, onion, and cilantro.
Sauté over moderate heat for 10 minutes, stirring occasionally.
- Add the tomatoes, olives, chorizo, capers, and pimientos. Cook for an additional
- Add the vegetable mixture to the pot with the chicken and simmer for 15 minutes.
- Add the rice and peas and simmer covered over very low heat for 15 to 25 minutes,
until the stew reaches the desired consistency. It is traditionally served runny,
almost like a soup.
- Serve in soup bowls garnished with chopped cilantro.
- Adobo: Combine all ingredients in a mortar and pestle and grind to a paste. Alternately,
combine in an electric blender or food processor and process until smooth.
Serves 6 to 8.
Makes enough Adobo to season 3 to 4 pounds of meat.