Asopao de Pollo

Name: Asopao de Pollo
Yield: 4 servings
Ingredients: 3 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon salt, plus more to taste; 1 teaspoon black pepper, plus more to taste; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 3 tablespoons corn, grapeseed, or other neutral oil; 1/4 pound ham, diced; 1 onion, chopped; 1 green bell pepper, stemmed, seeded, and chopped; 3 tomatoes, cored and chopped; 2 tablespoons drained capers; 1/4 cup green olives, pitted; 1 cup long-grain rice; 5 cups chicken stock, preferably homemade (page 160), or water; 1/4 cup fresh or frozen green peas, cooked, for garnish; 1/4 cup Roasted Red Peppers (page 470) or canned pimientos, for garnish, optional

December 14, 2011

This soupy rice and chicken stew is a cousin to Arroz con Pollo and Paella (pages 293 and 520), but it’s much looser, and you must eat it right away; otherwise, the rice will absorb too much of the liquid and the stew will lose its soupy texture. For the ham, it’s best to buy a thick slice and cut it into chunks; you don’t want shreds of thinly sliced ham. Very lean bacon or a piece of smoked pork will work nicely too. Some ideas for varying this dish: Don’t add the chopped tomatoes, but put them in the bottom of each bowl before adding the soup; garnish with chopped fresh avocado; add fresh lime juice, onion, or chopped fresh cilantro leaves to taste, just before serving; or serve with chopped chiles in adobo (from a can) or Tomato-Chipotle Salsa (page 611).

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