Title: Caribbean chicken and rice (asopao de pollo)
 Categories: Chicken
      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.