Asopao - Soupy Rice With Chicken (Puerto Rico) - cooking recipe

Ingredients

3 lbs chicken, cut up
8 cups water
1 sliced onion
1 garlic clove
2 tablespoons salt
1/4 lb salt pork, cubed
1/4 lb ham, cubed
1 bell pepper, chopped
1 garlic clove, crushed
1/2 cup tomato sauce
1 tablespoon capers
1/2 cup green olives
1/2 teaspoon oregano
2 tablespoons red wine vinegar
1/2 teaspoon ground black pepper
1 lb white rice
1 cup canned peas or 1 cup cooked peas
1 (8 ounce) can yellow asparagus (optional)
4 pimientos (optional)
1 cup grated parmesan cheese (optional)

Preparation

Cook chicken with water, onion, whole garlic and salt until chicken is tender.
Bone chicken; strain. Save broth.
Fry salt pork, ham, bell pepper, crushed garlic, tomato sauce, capers, olives, oregano, vinegar and pepper in Dutch oven. Stir to make a sauce for 5 minutes. Add rice, chicken and 6 cups of saved broth.
Let cook until rice is done over low heat.
Before serving, stir in peas.
Serve garnished with asparagus and pimentos, sprinkled with cheese.