Asopao is a Puerto Rican specialty made with rice and chicken. For our version, we replaced the rice with quinoa, a highly nutritious Andean grain that has gained popularity in the United States in recent years. The result is a hearty dish with a rich olive-and-tomato flavor. It's delicious right out of the pot, but it tastes even better as leftovers!

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4teaspoon freshly ground black pepper
• 2 cloves garlic, passed through a garlic press
• 2 tablespoons finely chopped fresh cilantro leaves
• 3 tablespoons canola oil
• 6 chicken parts (2 breasts cut in half, 2 legs, and 2 thighs), skins removed
• 1 teaspoon paprika or annatto powder
• 2 ounces (1/4 cup) cooked ham, cut into 1/4-inch dice

• 1 medium onion, finely chopped
• 1 small green bell pepper, cored and finely chopped
• 1 tablespoon white vinegar
• 1/2 cup tomato sauce
• 1 tablespoon small capers
• 1/2 cup sliced Spanish olives (green with pimiento)
• 3 cups chicken broth
• 1 cup quinoa, thoroughly rinsed

Instructions

1. In a large bowl, mix the salt, oregano, black pepper, garlic, cilantro, and one tablespoon of oil. Remove the fat and gristle from the chicken parts, then rub them with the mixture. Place the chicken in the bowl, cover, and marinate it in the refrigerator for 30 minutes.

2. In a 5- to 6-quart Dutch oven (preferably nonstick), warm the remaining 2 tablespoons of oil over medium heat. Stir in the paprika or annatto powder, ham, onion, and bell pepper. Sauté, stirring occasionally, until the onion is transparent, about 5 minutes.

3. Add the vinegar, tomato sauce, capers, and olives, and mix well. Cook for 2 more minutes.

4. Add the chicken parts, turning to coat them with the sauce. Cover the pot and cook until the chicken is no longer pink inside, turning pieces occasionally, about 25 minutes (larger pieces of meat may take slightly more time).

5. Pour in the chicken broth and mix well. Bring the stew to a boil, add salt and pepper to taste, and stir in the quinoa. Reduce the heat and continue simmering, uncovered, until the quinoa is transparent, about 15 minutes.

6. Remove the stew from the heat and ladle it into bowls (it will be soupy at this point), or allow it to sit covered to continue cooking and absorb the excess liquid, about 10 minutes. Garnish each serving with peas, roasted red pepper, and a sprinkle of Parmesan. Serves 4 to 6.
   Nutritional Information
   Per serving (1 cup quinoa mixture and 1 1/4 pieces of chicken):
   Calories 512
   Total Fat 28 g (44% DV)
   Saturated Fat 6 g (30% DV)
   Cholesterol 117 mg (39% DV)
   Sodium 1508 mg (63% DV)
   Total Carbohydrate 27 g (9% DV)
   Fiber 3 g (13% DV)
   Sugars 3 g
   Protein 36 g (72% DV)
   Vitamin A 1070 IU (21% DV)
   Vitamin C 26 mg (44% DV)
   Iron 4 mg (25% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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