1147. CUBAN CHICKEN ASOPAO with BACON

yields 24 servings


Chicken:
2 lbs. raw chicken breast strips
1 tablespoon oregano
1 teaspoon black pepper
1 tablespoon Spanish paprika
1 1/2 teaspoons salt
1/4 cup extra virgin olive oil
1 lb. chorizo sausage

Vegetables:
1/4 cup extra virgin oil
2 tablespoon garlic, chopped
2 oz. cooked bacon, chopped
4 oz. ham, 1/2" diced
8 oz. green peppers, chopped
12 oz onions, chopped
1/2 cup stuffed green olives
1 lb. fresh tomatoes, chopped

Rice:
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 lbs. rice
1 1/2 qts. water
4 oz. thawed peas

FOR THE CHICKEN: Combine spices.Add chicken and toss to coat.

Brown coated chicken strips and chorizo in olive oil.

FOR THE VEGETABLES: Heat 1/4 cup olive oil over medium heat and saute garlic, bacon, ham, green pepper and onions for a few minutes. Add tomatoes, stir to mix. cover and simmer for 10 minutes.

Add chicken and chorizo to sauteed vegetabels.

TO PREPARE THE RICE: Combine ingredients and steam for 15 minutes. Gently fold into the chicken mixture. Add peas, heat to 165°F and serve hot.


courtesy of: Bobbi Thomas, Manager, Windsor Dining Court, Purdue University, West Lafayette, Indiana