Asopao de Pollo (Chicken and Rice Stew)

By andrew.zimmern on Wed, 08/01/2007 - 22:18

Summary

Yield
Prep Time	1 hours
Country	Carribean
Main Ingredient	Chicken
Meal	Soups + Stews
Season	Spring

Description

Nothing beats braised chicken in the spring and this killer version of the Caribbean asopao, a dish that is served all over the region from island to island, is one of my favorites. Serve it with a great chopped vegetable salad and a plate of sliced avocado, some lime wedges, and some corn tortillas for good measure.

Ingredients

2 T fresh thyme leaves
2 t sea salt
2 T fresh oregano
8 sliced garlic cloves
5 T olive oil
4 sli fruit wood-smoked thick-cut bacon, cut into 1-ich pieces
2 medium sized onions, minced
2 bell peppers, one each green and red, diced
1 scotch bonnet or habanero pepper
2 c chopped tomatoes (canned in fine)
2 c long-grain white rice
5 c Chicken stock
ground black pepper to taste
1 c frozen peas
juice of 1 lime
3 lb boneless skinless chicken thighs, cubed in 1-inch pieces
3 T capers, rinsed*

Instructions

Mix chicken, thyme, salt, oregano, and garlic. Set aside.

In a large, nonreactive heavy skillet on medium heat, heat oil and sauté chicken a few pieces at a time to brown on all sides. Reserve chicken to a work bowl.

Add bacon to the pan and sauté until browned. Add onions, peppers, and hot chili, and stir a few minutes to cook through. Add tomatoes. Add rice and stir to coat with vegetables. Add the chicken stock and freshly ground pepper to taste. Cover and cook over medium-low heat for 20 minutes. Remove cover and stir in capers, peas, and lime juice. Serve.