ASOPAO DE POLLO
Steps:
- Thoroughly combine the garlic, oregano, salt, and pepper in a small bowl and sprinkle on the chicken pieces.
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Remove from the skillet and set aside. Add the ham, onion, bell pepper, and tomatoes to the skillet and cook, stirring occasionally, until the ham is browned and the onion softened, about 5 minutes. Return the chicken to the skillet, cover, and cook over medium-low heat for 30 minutes.
- Raise the heat to medium and stir in the capers, olives, and rice. Add the chicken stock, then cover and simmer over low heat until the rice is softened but the mixture is still quite moist, about 15 minutes.
- Season with salt and pepper, garnish with peas and red peppers if you like, and serve immediately.
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