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LOCATION: Recipes >> Caribbean >> Chicken Asopao

Print this Recipe    Chicken Asopao

Chicken Asopao, Puerto Rican Style

3 lb. whole chicken
1 teaspoon salt
1 teaspoon garlic, minced
1 teaspoon oil and vinegar, combined
3 tablespoons salad oil
2 tablespoons annatto seed (achiote)
1 small onion, chopped
4 cloves garlic, minced
2 fresh tomatoes, chopped
8 cups chicken stock
1 small green bell pepper, chopped
2 cups rice, washed
2 tablespoons capers
1/2 cup black olives, pitted and chopped
2 leaves cilantro
salt and pepper, to taste
4 pimientos, chopped
8 oz. can asparagus

Rub chicken with salt, garlic, oil and vinegar then cut into serving
pieces. In a small skillet heat oil and annatto seed over low heat
until oil is deep red. Strain oil into a Dutch oven. Add chicken
and brown lightly. Add onion, garlic, tomatoes and green pepper.
Saute until onion is translucent. Add stock, bring to a boil, reduce
heat and simmer 30 minutes. Add rice, capers, olives, cilantro,
salt and pepper to taste. Bring back to the boil, cover and simmer
until rice has absorbed all the liquid, about 20 minutes.

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