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