Chicken Asopoa

Chicken asopoa, from Puerto Rico, pleases the eye with contrasts in color, pleases the palate with a bouquet of flavors unlooked for in a chicken stew.
Have 1 chicken, weighing 2 1/2 to 3 pounds, cut up for frying. Wash, drain, and dust the pieces in a mixture of 4 tablespoons flour, 2 teaspoons salt and 1/4 teaspoon pepper. Saute in 1/4 cup butter or margarine until a golden brown and drain. Transfer to a deep heavy pan. Add 3 cups canned chicken broth. Cover and simmer until the chicken is almost tender (30 to 40 minutes). Add 1 cup raw rice, one 4-ounce can pimientos, drained and cut into quarters, and 10 large stuffed green olives, sliced. Now add 1 package frozen cut asparagus and 1/2 package frozen peas. Simmer about 20 minutes until rice and vegetables are tender, stirring once and adding more broth if necessary. This should be rather soupy. Serves 4-6 as a main dish.