Asopao de Pollo

Chicken and Rice Stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ½ teaspoon orégano
  • 2 cloves garlic, crushed
  • 1 teaspoon


Mix the orégano, garlic and salt together and rub into the chicken pieces. Heat the lard or oil in a heavy casserole, and sauté the chicken, a few pieces at a time, until lightly golden. Set chicken aside. Add the onion and green pepper to the casserole and cook, stirring, until the onion is tender but not browned. Add the ham, then the tomatoes and cook for a few minutes longer, until the mixt