Caribbean chicken and rice (asopao de pollo)

Yield: 8 Servings

Measure Ingredient
3 pounds Broiler Fryer Chicken; Cut Up
2 teaspoons Salt
1 teaspoon Dried Oregano
½ teaspoon Ground Coriander
¼ teaspoon Pepper
2 cups Water
16 ounces Tomatoes, Stewed; With liquid
1 medium Onion; Chopped
1 Clove Garlic; Crushed
1 cup Rice, Regular; Uncooked
10 ounces Green Peas, Frozen
1 medium Green Pepper; Chopped
½ cup Fully Cooked Smoked Ham; Cubed (about 2 ounces)
⅓ cup Pitted Small Green Olives
1 tablespoon Capers
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.

Recipe By : Betty Cricker Regional and International Recipes Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday <connieh@...> NOTES : Smoked ham, capers and green olives add a slightly salty flavor to this Puerto Rican specialty that begins with a zesty sofrito of tomatoes, onion and garlic.

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