Caribbean chicken and rice (asopao de pollo)
Caribbean Chicken Rice
Last updated 6/12/2012 1:12:18 AM. Recipe ID 40185. Report a problem with this recipe.
Title: Caribbean chicken and rice (asopao de pollo)
Yield: 8 Servings
3 lb Broiler Fryer Chicken; Cut
2 ts Salt
1 ts Dried Oregano
1/2 ts Ground Coriander
1/4 ts Pepper
2 c Water
16 oz Tomatoes, Stewed; With
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.
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