- 1 teaspoon oregano
- 1 garlic clove, minced
- 3-to-4-pound chicken, cut into 10 pieces
- 2 thick slices bacon
- 1 1/2 ounces smoked ham, coarsely chopped
- 2 medium tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 tablespoon drained capers
- 1/4 cup diced, pimiento-stuffed olives
- 2 cups medium-grain rice (about 12 ounces), such as Valencia
- 1 cup fresh or frozen green peas
- 4 pimientos, thinly sliced
- 1/2 cup freshly grated Parmesan cheese
In a small bowl, combine the oregano, garlic and salt. Rub the seasonings on the chicken pieces.
In a large enameled cast-iron casserole, cook the bacon over moderately low heat until the fat is rendered. Remove the bacon and reserve for another use. Add half the chicken and cook over moderately high heat, turning, until browned all over, about 7 minutes. Transfer to a plate and brown the remaining chicken. Return all the chicken to the pan and add the ham, tomatoes, onion and green pepper. Cover and simmer over low heat until the chicken is cooked through, about 25 minutes. Let cool.
Remove the chicken meat from the bones. Discard the skin and bones and return the meat to the pan. Add 6 1/2 cups of water and the capers and olives and simmer for 5 minutes. Stir in the rice and 1 teaspoon salt and simmer until the rice is tender, about 15 minutes.
Meanwhile, in a small saucepan of boiling salted water, cook the peas until tender, about 1 minute for frozen and 4 minutes for fresh.
Season the asopao with salt. Garnish with the peas and pimientos and sprinkle with the Parmesan. Serve at once; otherwise it will lose its characteristic soupiness.