Chicken Asopao

Name: Chicken Asopao (Asopao de Pollo)
Cuisine: Puerto Rican
Ingredients: 2 peppercorns (whole black peppers), crush and mix in a mortar; 2 peppercorns (whole black peppers), crush and mix in a mortar; 3 pounds dressed-weight whole chicken; ⅛ teaspoon paprika, crush and mix in a mortar; 2½ teaspoons salt, crush and mix in a mortar; 2 cloves garlic, peeled, crush and mix in a mortar; 1 teaspoon whole dried orégano, crush and mix in a mortar; 9 cups water; 2½ cups rice; 1¼ teaspoons vinegar, crush and mix in a mortar; 1¼ teaspoons olive oil, crush and mix in a mortar; 2 ounces lean cured ham, washed and diced; 1 ounce salt pork, washed and diced; 3 tablespoons vegetable oil; 1 tablespoon salt; 8 fresh culantro leaves, ground or chopped; 1 onion, peeled, ground or chopped; 3 sweet chili peppers, seeded, ground or chopped; 1 green pepper, seeded, ground or chopped; 8 olives, stuffed with pimientos; 8 olives, stuffed with pimientos; 1 tomato, chopped; 1 can (8 ounces) tomato sauce; 1 chorizo (Spanish sausage), cut into ½-inch rounds; 1 chorizo (Spanish sausage), cut into ½-inch rounds; 1 tablespoon capers; 1 can (4 ounces) pimientos, chopped in their juice (reserve 1 pimiento for garnishing); 1 can (4 ounces) pimientos, chopped in their juice (reserve 1 pimiento for garnishing); 2 tablespoons fat or Achiote Coloring; 2 tablespoons fat or Achiote Coloring

Asopao de Pollo

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3 pounds dressed-weight whole chicken

Americas
Stew
Caribbean
Puerto Rico

Method

Divide chicken into serving portions. Separate drumsticks from thighs and divide breast in two. Wash well chicken and giblets. Set in one plate drumsticks, thighs, breasts, and wings. Set in another plate carcass of chicken, neck, and giblets.
Rub contents of both plates with the seasoning included in B.
Wash rice thoroughly and soak in