Asopao (Puerto Rican Chicken Stew)

This recipe comes from the Family Fun magazine. My family loves this recipe and everyone I have made it for so far. Give it a try...it's super simple. The only thing I have changed is instead of Quinoa (called for in recipe) I used rice. It has the same liquid ratio.

Serves 4-6 (I'd say more like 6) people

Ingredients:
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 cloves garlic, pressed through a garlic press
2 tbsp fresh cilantro
3 tbsp canola oil
6 chicken parts ( I use only legs and thighs, but you can add breasts in there too)
1 tsp paprika or annatto powder
2 oz cooked ham, cut into small dice
1 medium onion, finely chopped
1 small green bell pepper, finely chopped
1 tbsp white vinegar
1/2 cup tomato sauce
1 tbsp capers
1/2 cup sliced (or chopped) spanish olives (green with pimento)
3 cups chicken broth
1 cup quinoa (or rice)

 Directions:

Mix the salt, oregano, black pepper, garlic, cilantro, and one tbsp oil. Remove skin from chicken. Rub chicken with mixture and let it marinate at least 1/2 hour. I have done it overnight though.

When you're ready to cook:
In a dutch oven, or Very Large skillet, warm the remaining 2 tbsp oil over medium heat. Stir in the paprika and let cook for about 30 seconds. Then add the ham, onion, and pepper. Saute until the onion is transparent, about 5 minutes. Add the vinegar, tomato sauce, capers, and olives and mix well. Cook for 2 more minutes. Add the chicken parts, turning to coat them in the sauce. Cover the pot and cook until the chicken is no longer pink inside, about 25 minutes (maybe a little longer depending on how large your chicken pieces are). Pour in the chicken broth and mix well. Bring the stew to a boil, add salt and pepper to taste (however if you use bouillon cubes you won't need salt). Stir in rice, or quinoa. Reduce heat to simmer. Simmer, uncovered, until the rice is done, about 15 minutes.