Title: Caribbean chicken & rice (asopao de pollo)
 Categories: Poultry, Ethnic
      Yield: 8 Servings
 
      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
           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.