All Easy Recipes. Cook all that you can cook. Chicken Stew
(Chicken Asopao)
What You Need:            (To Serve: 4)
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  • 1 3-pound chicken (fryer), cut into 8 serving pieces, the breast cut in half
  • 2 teaspoons dried oregano
  • teaspoon freshly ground black pepper
  • 2 teaspoons paprika
  • teaspoon salt
  • 4 tablespoons olive oil
  • 3 gloves garlic, peeled and crushed
  • 1 ounce salt pork, coarsely chopped
  • 2 ounces ham, coarsely chopped
  • 1 medium yellow onion, peeled and chopped
  • 1 medium green bell pepper, cored, seeded, and chopped
  • 1 medium tomato, chopped
  • pound Spanish Chorizo Sausage or Mexican chorizo from a good market, cut in - inch pieces
  • cup pimento-stuffed olives (small ones)
  • 1 tablespoon capers
  • 1 tablespoon Annatto Oil
  • 2 cups converted rice
  • 3 cups water
  • cup frozen peas
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    1. Put the cut-up chicken in a large bowl. Add the oregano, pepper, paprika, salt, and 2 tablespoons of the oil. Toss to coat the chicken evenly. Heat a large nonstick frying pan and brown the chicken over medium high heat.

    2. Heat a large stove-top casserole. Add the remaining 2 tablespoons of olive oil and saute the garlic, salt pork, and ham a few minutes. Add the onion and pepper, and saute for 5 minutes over medium heat.

    3. Add the tomato, cover, and simmer for 10 minutes until the tomato collapses. Add the browned chicken and chorizo, and simmer over low heat for another 10 minutes.

    4. Add the stuffed olives, capers, annatto oil, rice, and water, then cover and simmer for 15 minutes. Add the frozen peas, cover, and simmer for 5 minutes more. Add salt and pepper.

    5. Serve right away. This dish should be a little bit soupy and the rice tender.

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