Caribbean Chicken And Rice Stew
|Broiler-fryer chicken||3 Pound, cut up|
|Dried oregano leaves||1 Teaspoon|
|Ground coriander||1⁄2 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)|
|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.