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 (1/4 cup)
 * 1 8-ounce can tomato sauce
 * 1 bay leaf
 * 4 cups chicken broth
 * 1 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1 teaspoon ground oregano
 * 12 choice chicken pieces
 * 2 tablespoons olive oil
 * 1 cup uncooked rice
 * 1/4 cup sliced pimento-stuffed olives
 * 2 teaspoons capers
 * 1 x 14-1/2-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.