Chicken Asopao(Very Thick Chicken Soup)

• 1 (2 1/2 lb.) ready to cook chicken
• 2 Tbsp. oil
• 2 oz. chopped smoked ham
• 1 onion, chopped
• 1 green pepper, chopped
• 2 tomatoes, chopped
• 1 glove garlic, ground
• 2 c. rice, partially cooked to prevent it from drying out the soup
• 2 tsp. salt
• 6 c. water
• 2 Tbsp. capers
• 1/4 c. olives
• 1 c. peas
• 4 pimentos
• 1/2 c. Parmesan cheese

1. Cut chicken in small serving pieces; rub each piece with salt, oregano and garlic.
2. Brown it in oil, then add ham, onion, tomatoes and pepper.
3. Cover and simmer for 1/2 hour.
4. Remove bones from the chicken and put it in the pot.
5. Add water, capers and olives; cook for 5 minutes.
6. Add rice; season to taste and simmer until the rice is tender.
7. Garnish with peas, strips of pimento and grated cheese. The Asopao must be served immediately or it will dry out.

chicken, oil, ham, onion, green pepper, tomatoes, garlic, rice, salt, water, capers, olives, peas, pimentos, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509979 (may not work)