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ASOPAO DE POLLO - Chicken and Rice Stew.

ASOPAO DE POLLO - Chicken and Rice Stew. comes together with Garlic Minced, Oregano, Salt, Butter Or Oil, and Chicken Cut Up. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 clove
• 1/4 tsp
• 1 tsp
• 3 tbsp
• 3
• 1
• 2
• 1/2 cup
• 4
• 2 cup
• 6 cup
• 1 cup
• 6
• 1 tbsp

Method (preview)

1. 1

   Heat the butter or oil in a Dutch oven or large casserole and brown the chicken pieces on all sides for 10-12 minutes over moderate heat.

2. 2

   Remove the meat and keep warm.

3. 3

   Now add the chopped pepper and onion to the pot and cook slowly for 3 minutes.

4. 4

   Add the ham and cook for a minute, then the tomatoes and cook 2 minutes more.

5. 5

   Pour the tomato mixture into a bowl and then return the chicken pieces to the pot.

6. 6

   Cover the pot and cook over low heat for 40 minutes.

7. 7

   When done, remove the chicken to a plate to cool.

8. 8

   While the chicken is cooking, pour 2 cups of rice into a pot with the stock.

9. 9

   Add a little salt and pepper and stir to mix the rice and tomato mixture.

10. 10

    Replace the cover and cook over low heat for 20 minutes.

11. 11

    When the chicken is cool, strip off the meat, discarding skin and bones, and cut meat into bite size chunks.

12. 12

    When the rice is done, add the chicken chunks to the pot along with the peas and simmer, covered for 10 minutes.

13. 13

    Now add the olives and sprinkle on the grated cheese. Simmer 2-3 minutes more, then serve directly from the pot. Serves 4-6