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Asopao de Pollo (Chicken Stew)
Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium |
Ingredients
1 teaspoon fresh oregano, chopped
1 garlic clove, minced
Salt
1 3 lb. free-range chicken, cut into 8 pieces
2 thick slices of gf bacon
1/2 cup gf ham, chopped
2 carrots, finely chopped
1 medium tomato, finely chopped
1 medium onion, finely chopped
1 green bell pepper, chopped
1-1/2 teaspoon capers, drained
2 cups gf chicken stock
2 cups medium grain rice, such as Arborio
1 cup fresh or frozen peas
1/2 cup Parmesan cheese, freshly grated
Salt and freshly ground black pepper |
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Directions
In a small bowl, combine the oregano, garlic and salt. Rub the chicken all over with the oregano mixture.
In a a large heavy dutch oven, cook the bacon over medium low heat until the fat is rendered. Remove the bacon from the pan and set aside. Add half the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a plate and brown the remaining chicken. Return all of the chicken to the pan and add the ham, reserved bacon, carrots, tomatoes, onion, green pepper, and chicken stock. Cover and simmer until the chicken is cooked through, about 25 minutes. Remove the chicken pieces to a carving board and let cool.
Remove the chicken meat from the bones. Discard the skin and bones. Return the meat to the pan and add 4 cups of water plus the capers. Simmer for 5 minutes. Stir in the rice and 1 teaspoon salt. Simmer until the rice is tender, stirring occasionally, about 15 minutes.
Meanwhile, in a pan of boiling salted water, cook the peas (4 minutes for fresh, 1 minute for frozen).
Adjust seasonings to taste with salt and freshly ground black pepper and garnish with peas and freshly grated parmesan cheese. |
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