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Name: Chicken Asopao
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: And chopped; (real ham; not the boiled; 1 md Green bell pepper; cored,; 1/2 c Frozen peas; 1/2 lb Spanish or Mexican chorizo; 1/2 ts Salt; 4 tb olive oil; 2 oz Ham; coarsely chopped; 1 md Tomato; chopped; 1 tb Capers; 1 tb Annatto Oil; see * Note; 3 Garlic cloves; peeled and; 1 md Yellow onion; peeled and; 3 1/2 lb Frying chicken; 3 c Water; 1 oz Salt pork; coarsely chopped; Salt to taste; Black Pepper freshly ground; 2 ts Dried Oregano; 2 ts Paprika; 1/4 c Pimiento stuffed olives -;; 1/4 ts Freshly-ground black pepper

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INGREDIENTS

And chopped
(real ham; not the boiled
1 md Green bell pepper; cored,
1/2 c Frozen peas
1/2 lb Spanish or Mexican chorizo
1/2 ts Salt
4 tb olive oil
2 oz Ham; coarsely chopped
1 md Tomato; chopped
1 tb Capers
1 tb Annatto Oil; see * Note
3 Garlic cloves; peeled and
1 md Yellow onion; peeled and
3 1/2 lb Frying chicken
3 c Water
1 oz Salt pork; coarsely chopped
Salt ; to taste
Black Pepper ; freshly ground
2 ts Dried Oregano
2 ts Paprika
1/4 c Pimiento stuffed olives -;
1/4 ts Freshly-ground black pepper

Servings

INSTRUCTIONS

* Note: See the "Annatto Oil" recipe which is included in this collection. Cut the fryer chicken into 8 serving pieces, the breast cut in half. 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 non-stick frying pan and brown the chicken over medium-high heat. Heat a large stove-top casserole. Add the remaining 2 tablespoons of 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. 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. 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 to taste. Serve right away. This dish should be a little soupy and the rice tender. This recipe serves 4 as a main course. Comments: This is not quite a stew, and more moist than a paella. It is thicker than a soup and unusually delicious. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith

NOTES

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Chicken Asopao

And chopped
 (real ham; not the boiled
1 md Green bell pepper; cored,
1/2 c Frozen peas
1/2 lb Spanish or Mexican chorizo
1/2 ts Salt
4 tb olive oil
2 oz Ham; coarsely chopped
1 md Tomato; chopped
1 tb Capers
1 tb Annatto Oil; see * Note
3 Garlic cloves; peeled and
1 md Yellow onion; peeled and
3 1/2 lb Frying chicken
3 c Water
1 oz Salt pork; coarsely chopped
 Salt to taste
 Black Pepper freshly ground
2 ts Dried Oregano
2 ts Paprika
1/4 c Pimiento stuffed olives -;
1/4 ts Freshly-ground black pepper

* Note: See the "Annatto Oil" recipe which is included in this  collection.    Cut the fryer chicken into 8 serving pieces, the breast cut in half.  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 non-stick frying pan and brown the chicken over  medium-high heat. Heat a large stove-top casserole. Add the remaining  2 tablespoons of 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. 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. 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 to taste. Serve right away. This dish should be a little  soupy and the rice tender. This recipe serves 4 as a main course.    Comments: This is not quite a stew, and more moist than a paella. It  is thicker than a soup and unusually delicious.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    09-06-1995    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (591g)
Recipe Makes: 4 servings

Calories: 910
Calories from Fat: 574 (63%)

Amt Per Serving		% DV

	Total Fat 63.7g	85 %
	Saturated Fat 17.7g	88 %
	Monounsaturated Fat 27.3g
	Polyunsanturated Fat 13.5g
Cholesterol 297.7mg		92 %
Sodium 364mg		13 %
Potassium 872.4mg		23 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 2.6g
Protein 75.4g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 910

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