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.
Recipe By : Betty Cricker Regional and International Recipes

Posted to MC-Recipe Digest V1 #279

Date: Mon, 04 Nov 1996 21:25:25 -0800

From: Connie Halliday

NOTES : Smoked ham, capers and green olives add a slightly salty flavor to
this Puerto Rican specialty that begins with a zesty sofrito of

tomatoes, onion and garlic.