*  Exported from  MasterCook  *
                              Asopao De Pollo
 Recipe By     : Food and Wine Magazine
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Teaspoon      Oregano
    1      Clove         Garlic -- Minced
    3      Pounds        Chicken -- Cut In 10 Pieces
    2      Slices Thick  Bacon
    1 1/2  Ounces        Smoked Ham -- Coarsely Chopped
    2      Medium        Tomatoes -- Finely Chopped
    1      Medium        Onion -- Finely Chopped
    1      Medium        Green Bell Pepper -- Finely Chopped
    1      Tablespoon    Capers -- Drained
      1/4  Cup           Pimiento Stuffed Olives -- Diced
    2      Cups          Medium Grain Rice (About 12 Oz) -- Such As Valencia
    1      Cup           Green Peas -- Fresh Or Frozen
    4                    Pimentos -- Thinly Sliced
      1/2  Cup           Parmesan Cheese -- grated
 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.
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 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