Asopao de Pollo
This soupy rice and chicken stew is a cousin to Arroz con Pollo and Paella, but it's much looser, and you must eat it right away; otherwise, the rice will absorb too much of the liquid and the stew will lose its soupy texture. For the ham, it's best to buy a thick slice and cut it into chunks; you don't want shreds of thinly sliced ham. Very lean bacon or a piece of smoked pork will work nicely too. Some ideas for varying this dish: Don't add the chopped tomatoes, but put them in the bottom of each bowl before adding the soup; garnish with chopped fresh avocado; add fresh lime juice, onion, or chopped fresh cilantro leaves to taste, just before serving
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat
- 3 tablespoons corn, grapeseed, or other neutral oil
- ¼ pound ham, diced
- 1 onion, chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 3 tomatoes, cored and chopped
- 2 tablespoons drained capers
- ¼ cup green olives, pitted
- 1 cup long-grain rice
- 5 cups chicken stock, preferably homemade , or water
- ¼ cup fresh or frozen green peas, cooked, for garnish
- ¼ cup Roasted Red Peppers  or canned pimientos, for garnish, optional
Instructions:
- 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