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Caribbean Chicken And Rice Stew

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  Broiler-fryer chicken 3 Pound, cut up
  Salt 2 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 2 Cup (32 tbs)
  Canned stewed tomatoes 16 Ounce (1 Can)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Uncooked regular rice 1 Cup (16 tbs)
  Frozen green peas 10 Ounce (1 Package)
  Green pepper 1 , chopped
  Cubed cooked smoked ham 1⁄2 Cup (8 tbs), cooked fully
  Pitted green olives 1⁄3 Cup (5.33 tbs) (Small Sized Ones)
  Capers 1 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Place chicken in 12-inch skillet or Dutch oven.
Sprinkle with salt, oregano, coriander and pepper.
Add water, tomatoes (with liquid), 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 for 5 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3136 Calories from Fat 749

% Daily Value*

Total Fat 84 g128.5%

Saturated Fat 24.5 g122.6%

Trans Fat 0 g

Cholesterol 3632.8 mg1210.9%

Sodium 7386.7 mg307.8%

Total Carbohydrates 278 g92.6%

Dietary Fiber 31.4 g125.6%

Sugars 44.7 g

Protein 310 g620%

Vitamin A 2487.4% Vitamin C 842.6%

Calcium 99.8% Iron 544.2%

*Based on a 2000 Calorie diet

Caribbean Chicken And Rice Stew Recipe