Asopao, Puerto Rican Chicken and Rice Stew

Step 1

Heat a large heavy bottom stove top pot to medium low heat. Once the pot is warm add the extra virgina olive oil to the pan. Then add your cubed chicken.

Step 2

Cook the chicken for 3-5 minutes stiring every minute or so to prevnet burning. Then add your ham and hard chorizo. Cook for an additional 3 minutes with the chicken, stiring every minute or so.

Step 3

Then add your onion, bell pepper, garlic, cilantro, oregano, salt, and pepper. Stir everything together and cook for 5 minutes. (Each of the above steps helps to develop flavor in the base of the stew.)

Step 4

Now add your water, ham base, and sazon seasioning. If you dont have either of these, 4 chicken bouillion cubes will work. But the ham and sazon adds a special flavor.(If you developed good flavor in steps 1-3 you dont need to use any of these additional seasonings if you don't have them or can't find them.)

Step 5

Once you have added the water and seasoning bring everything to a boil, cook at a rolling boil for 2-3 minutes. Then turn down to a simmer and cook for 1 hour minimum. (This like most soups and stew is better the longer you simmer it for.)

Step 6

Add the rice 20 minutes before you plan to serve the stew.(Cooking the rice with the rest of the ingredients for more than 20 minutes will cause the rice to soak up too much liquid, making a thick mushy rice.)

Step 7

Serve with your favor bread and enjoy!