Asopao Puerto Rican-style

Makes 8 servings.

Ingredients

 * 1 cup chopped onion
 * 1 cup chopped green bell pepper
 * 1 clove garlic, minced
 * 2 slices bacon, diced
 * 2 ounces salt pork, diced (¼ cup)
 * 1 x 8-ounce can tomato sauce
 * 1 bay leaf
 * 4 cups chicken broth
 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * 1 teaspoon ground oregano
 * 12 choice chicken pieces
 * 2 tablespoons olive oil
 * 1 cup uncooked rice
 * ¼ cup sliced pimento-stuffed olives
 * 2 teaspoons capers
 * 1 x 14½-ounce can asparagus
 * 1 x 8-ounce can green peas

Directions

 * 1) Cook onion, green pepper, garlic, bacon and salt pork in dutch oven over low heat 10 minutes, stirring frequently.
 * 2) Add tomato sauce, bay leaf, broth, salt and pepper; simmer 15 minutes longer.
 * 3) Sprinkle oregano on chicken; brown in olive oil on all sides.
 * 4) Add chicken pieces to sauce; cover and simmer 30 minutes.
 * 5) Add rice and cook 25 minutes.
 * 6) Stir in olives and capers. add more stock if rice becomes dry, as the dish should be quite soupy. remove bay leaf.
 * 7) Heat asparagus and peas separately, drain.
 * 8) Ladle rice mixture in soup plates with asparagus and peas on top of each portion.