1 whole canned pimiento, drained and cut lengthwise into ½-inch strips
How To Cook:
1. With a mortar and pestle or in a small bowl with the back of a spoon, mash the garlic, oregano and salt to a smooth paste. Pat the pieces of chicken completely dry with paper towels and rub them with the paste.
2. In a heavy 4- to 5-quart casserole, heat the lard over high heat until a drop of water flicked into it splutters instantly. Starting them skin side down, brown 3or 4 pieces of chicken at a time.
3. Turn the chicken with tongs and regulate the heat so that the pieces color quickly and evenly without burning. As they brown, transfer the pieces to a plate.
4. Add the onions and green pepper to the fat remaining in the casserole and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
5. Stir in the ham, then add the tomatoes and cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon. Return the chicken to the casserole and turn the pieces about to coat the chicken with the tomato mixture.
6. Reduce the heat to low, cover tightly, and simmer for about 30 minutes, or until the chicken is tender. Transfer the bird to a plate and, when cool enough to handle, remove the meat from the bones and cut it into 2-inch squares.
7. Meanwhile stir the rice, stock or stock and water, and a few grindings of pepper into the tomato mixture remaining in the casserole and bring to a boil over high heat.
8. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the grains are completely tender. The mixture will be soupy (which is what "asopao" means) when the rice is cooked. Stir in the peas, grated cheese, olives and capers.
9. Mix well, then add the chicken and arrange the pimiento strips on top. Cover and simmer for 2 or 3 minutes longer to heat the peas and chicken through. Taste for seasoning and serve at once, directly from the casserole.
