Puerto rican chicken-and-rice stew
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Water |
| 2 | Tomatoes, peeled, seeded, and chopped | |
| 1 | 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 |
Directions
SOFRITO:
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.