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Caribbean Chicken And Rice Stew

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Ingredients
  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)
Directions

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

Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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