Lyons Family Cookbook

Puerto Rican Chicken Stew

1

tsp

salt

1/2

tsp

oregano

1/4

tsp

freshly ground black pepper

2

cloves garlic, passed through a garlic press

2

Tbs

finely chopped fresh cilantro leaves

3

Tbs

canola oil

6

chicken parts, all bone-IN (2 breasts cut in half, 2 legs, and 2 thighs), skins removed

1

tsp

paprika or annatto powder

2

oz

(1/4 cup) cooked ham, cut into 1/4-inch dice

1

medium onion, finely chopped

1

small green bell pepper, cored and finely chopped

1

Tbs

white vinegar

1/2

cup

tomato sauce

1

Tbs

small capers

1/2

cup

sliced Spanish olives (green with pimiento)

3

cups

chicken broth

1

cup

quinoa, thoroughly rinsed

GARNISH: peas, roasted red pepper (qty 2) & parmesan cheese

1

In a large bowl, mix the salt, oregano, black pepper, garlic, cilantro, and one tablespoon of oil. Remove the fat and gristle from the chicken parts, then rub them with the mixture. Place the chicken in the bowl, cover, and marinate it in the refrigerator for 30 minutes.

2

In a 5- to 6-quart Dutch oven (preferably nonstick), warm the remaining 2 tablespoons of oil over medium heat. Stir in the paprika or annatto powder, ham, onion, and bell pepper. Sauté, stirring occasionally, until the onion is transparent, about 5 minutes.

3

Add the vinegar, tomato sauce, capers, and olives, and mix well. Cook for 2 more minutes.

4

Add the chicken parts, turning to coat them with the sauce. Cover the pot and cook until the chicken is no longer pink inside, turning pieces occasionally, about 25 minutes (larger pieces of meat may take slightly more time).

5

Pour in the chicken broth and mix well. Bring the stew to a boil, add salt and pepper to taste, and stir in the quinoa. Reduce the heat and continue simmering, uncovered, until the quinoa is transparent, about 15 minutes.

6

Remove the chicken pieces, de-bone, and cut chicken into bite-size pieces, and return to the stew.

7

Remove the stew from the heat and ladle it into bowls (it will be soupy at this point), or allow it to sit covered to continue cooking and absorb the excess liquid, about 10 minutes. Garnish each serving with peas, roasted red pepper, and a sprinkle of Parmesan.

8

GARNISH each serving with peas, 2 roasted red peppers (for instructions on how to roast peppers, refer to recipe for Chile Chowder in this cookbook), and a sprinkle of Parmesan.

9

Serves 9 to 10.

Asopao is a Puerto Rican specialty made with rice and chicken. For our version, we replaced the rice with quinoa, a highly nutritious Andean grain that has gained popularity in the United States in recent years.

Source

Source: Family Fun Magazine