Subject: Asopao
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 02 2000 - 08:49:36 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Being Emperor of the Intergalactic Recipe Continuum as I am, I rarely
see a food funny I haven't seen before. Reader "Susie" came up with
this one:
A boy was taking care of his baby sister while his parents went to
town shopping. He decided to go fishing and he had to take her along.
"I'll never do that again!" he told his mother that evening. "I
didn't catch a thing!"
"Oh, next time I'm sure she'll be quiet and not scare the fish away,"
his mother said.
The boy said, "It wasn't that. She ate all the bait."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Chicken and rice dished are to be found in almost every Latin country,
where they are frequently called arroz con pollo. This is the Puerto
Rican version, and is a bit more elaborate than many. The primary
seasoning for the chicken is a mixture called adobo, which is rubbed
onto most meats before cooking, and is equally delicious on pork,
beef, lamb, and even seafood. As with all our recipes this week, this
is adapted from "Puerto Rican Cookery" by Carmen Aboy Valldejuli
(Pelican Publishing Co., 1998) which is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0882894110/worldwiderecipes.
Asopao (Puerto Rican Chicken and Rice Stew)
3 lb (1.5 Kg) chicken, cut into pieces
1 recipe adobo (see below)
9 cups (2.25 L) water
2 Tbs (30 ml) salt
2 Tbs (30 ml) vegetable oil
2 oz (50 g) lean cured ham, diced
2 green bell pepper, seeded and chopped
1 onion, peeled and chopped
1/4 cup (60 ml) chopped fresh cilantro
3 large tomatoes, chopped
12 pimiento-stuffed olives
1 chorizo (Spanish sausage), cut into 1/2 inch
(1 cm) rounds
2 Tbs (30 ml) capers
1-4 oz (100 g) can chopped pimientos, drained
3 cups (750 ml) long-grain rice
1 cup (250 ml) fresh or frozen peas, thawed
Additional chopped fresh cilantro for garnish
Rub the chicken pieces thoroughly with the adobo. Place the chicken
pieces in a large pot and add the water and salt. Bring to a boil
over high heat. Cover and reduce the heat to low. Simmer for 30
minutes. Meanwhile, heat the oil in a skillet. Add the ham, bell
peppers, onion, and cilantro. Saute over moderate heat for 10
minutes, stirring occasionally. Add the tomatoes, olives, chorizo,
capers, and pimientos. Cook an additional 5 minutes. Add the
vegetable mixture to the pot with the chicken and simmer 15 minutes.
Add the rice and peas and simmer covered over very low heat for 15 to
25 minutes, until the stew reaches the desired consistency. It is
traditionally served runny, almost like a soup. Serve in soup bowls
garnished with chopped cilantro. Serves 6 to 8.
Adobo
4 whole black peppercorns
2 cloves garlic, peeled
2 tsp (10 ml) dried oregano
2 tsp (10 ml) salt
2 tsp (10 ml) olive oil
2 tsp (10 ml) vinegar
1/4 tsp (1 ml) paprika
Combine all ingredients in a mortar and pestle and grind to a paste.
Alternately, combine in an electric blender or food processor and
process until smooth. Makes enough to season 3 to 4 lbs (1.5 - 2 Kg)
of meat.
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