Puerto rican chicken-and-rice stew

Yield: 2 servings

Measure Ingredient
½ cup Chopped onion
1 \N Clove garlic, minced
2 tablespoons Water
2 \N Tomatoes, peeled, seeded, and chopped
1 \N Bell pepper (red or green), chopped
¼ cup Cooked ham, finely chopped
⅓ cup Tomato puree
¾ teaspoon Paprika
¼ teaspoon Dried oregano, crushed
¼ teaspoon Ground coriander
¼ teaspoon Salt
⅔ cup Long-grain rice
2 cups Chicken broth
2 cups Cooked chicken, coarsely chopped
1 cup Frozen peas
2 tablespoons Pimiento-stuffed olives, sliced
2 teaspoons Capers


SOFRITO: In a large skillet cook onion and garlic in the water until the onion is tender. Stir in the remaining Sofrito ingredients.

Simmer, uncovered, for 15 minutes until almost all of the liquid is evaporated. Makes 2 cups.

For stew, add rice and chicken stock to the Sofrito. Cook, covered, for 15 minutes until the rice is tender. Stir in the chicken, peas, olives, and capers. Cook, covered, for 5 minutes.

Makes 4 servings.

[LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.

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