INGREDIENTS

INSTRUCTIONS

In a small bowl, combine the oregano, garlic and salt.  Rub the seasonings
on the chicken pieces.
In a large enameled cast iron casserole, cook the bacon over moderately low
heat until the fat is rendered.  Remove the bacon and reserve for another
use.  Add half the chicken and cook over moderately high heat, turning,
until browned all over, about 7 minutes.  Transfer to a plate and brown the
remaining chicken to the pan and add the ham, tomatoes, onion and green
pepper. Cover and simmer over low heat until the chicken is cooked through,
about 25 minutes.  Let cool.
Remover the chicken meant from the bones.  Discard the skin and bones and
return the meat to the pan.  Add 6 1/2 cups of water and the capers and
olives and simmer for 5 minutes.   Stir in the rice and 1 teaspoon salt and
simmer until the rice is tender, about 15 minutes.
Season the *asopao* with salt.  Garnish with the peas and pimientos and
sprinkle with the Parmesan.  Serve at once; otherwise it will lose its
characteristic soupiness.
Posted to EAT-L Digest 08 Sep 96
Date:    Mon, 9 Sep 1996 13:10:20 -0500
From:    Connie Anderson <connie@USA.NET>
NOTES : PUERTO RICO: *Asapao*
This island's culinary heritage is a wonderful mix of Spanish,
African,
Taino and more--all of which have a role in *asopao* de pollo*, a
chicken
stew that's a country cousin of Spain's paella.  Asapao can be as
basic as
the rural "three can" variation, in which chicken and rice are
fancied up
with a can of green peas, a can of pimientos and a can of
asparagus tips,
or it can be a sublime dish that brings out the flavors of the
freshest of
ingredients.

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