Recipe - Caribbean Chicken And Rice (Asopao De Pollo)

3 pound Broiler Fryer Chicken; Cut
Up
2 teaspoon Salt
1 teaspoon Dried Oregano
One half teaspoon Ground Coriander
One fourth teaspoon Pepper
2 cup Water
16 ounce Tomatoes, Stewed; With
liquid
1 md Onion; Chopped
1 Clove Garlic; Crushed
1 cup Rice, Regular; Uncooked
10 ounce Green Peas, Frozen
1 md Green Pepper; Chopped
One half cup Fully Cooked Smoked Ham;
Cubed (about 2 ounces)
1/3 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 MCRecipe Digest V1 #279

Date: Mon, 04 Nov 1996 21:25:25 0800

From: Connie Halliday connieh@earthlink.net

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.