Caribbean chicken & rice (asopao de pollo)
Yield: 8 Servings
Ingredients:
- 3 lb Broiler Fryer Chicken Cut -Up
- 2 ts Salt
- 1 ts Dried Oregano
- 1/2 ts Ground Coriander
- 1/4 ts Pepper
- 2 c Water
- 16 oz Tomatoes Stewed With -liquid
- 1 md Onion Chopped
- 1 Clove Garlic Crushed
- 1 c Rice Regular Uncooked
- 10 oz Green Peas Frozen
- 1 md Green Pepper Chopped
- 1/2 c Fully Cooked Smoked Ham -Cubed -- (about 2 ounces)
- 1/3 c Pitted Small Green Olives
- 1 tb Capers
Instructions:
Grated Parmesan cheese Place chicken in 12 inch skillet or Dutch oven. Sprinkle with salt oregano coriander and pepper. Add water tomatoes onion and garlic. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done about 20 minutes. Rinse frozen peas under running cold water to separate. Drain. Add peas green pepper ham olives capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Serve with cheese. Posted to MC-Recipe Digest V1 # Recipe by: Betty Cricker Regional and International Recipes From: Lisa Johnston
