Caribbean chicken and rice PDF Print E-mail

Caribbean Chicken and Rice (Asopao de Pollo ? Puerto Rico)

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups water
1 (16 ounce) can stewed tomatoes (with liquid)
1 medium onion, chopped
1 clove garlic, crushed
1 cup uncooked regular rice
1 (10 ounce) package frozen green peas
1 medium green bell pepper, chopped
1/2 cup cubed fully cooked smoked ham (about 2 ounces)
1/3 cup pitted small green olives
1 tablespoon 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 Parmesan cheese.

Yields 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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