Ingredients Jump to Instructions ↓

  1. 1 lb Frying chicken Salt to taste

  2. 1 ts Dried oregano

  3. 1 Clove garlic, minced

  4. 2 tb Lard

  5. 1/3c Diced cooked ham

  6. 1 md Onion, diced

  7. 2 md Tomatoes, diced

  8. 1 Green bell pepper, diced

  9. 1 1/2qt Water

  10. 1 tb Capers

  11. 1/4c Diced pimento-stuffed olives

  12. 2 c Uncooked rice Garnish:

  13. 1 c Cooked peas

  14. 4 Pimentos, julienne

  15. 1/2c Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. + Directions : Serves 6 to 8. Wash the chicken and cut it into serving pieces. Mix the salt, oregano, and garlic together and rub it onto the chicken pieces. Heat the lard in a heavy saucepan. Brown the chicken in the lard and then add the diced ham, onion, tomatoes, and green pepper. Lower the heat, cover the saucepan, and simmer the mixture for 30 minutes. Remove the pan from the heat; when the chicken is cool enough to handle, remove the meat from the bones, and replace it in the pot. Add the water, capers, and olives and cook for 5 minutes. Add the rice, stir, and simmer until the rice is tender but still slightly moist. Serve at once, garnished with the cooked peas and pimento strips, and sprinkled with the Parmesan cheese. The asopao must be served immediately, otherwise it will lose its characteristic soupiness.


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