Asopao De Pollo - Caribbean Chicken and Rice

Ingredients

• 2-3 lbs broiler-fryer chickens, cut up
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon pepper
• 2 cups chicken broth

• 1 (16 ounce) can stewed tomatoes, blended
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 2 cups uncooked rice (preferably Jasmine or Basmati)
• 10 ounces frozen green peas (1 package)
• 1 medium green pepper, chopped
• 1/2 cup fully cooked smoked ham, cubed
• 1/3 cup pitted small green olive
• 1 tablespoon capers
• grated parmesan cheese

Directions

1. 1

   Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).

2. 2

   Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.

3. 3

   Heat to boiling; reduce heat.

4. 4

   Cover and simmer for 30 minutes.

5. 5

   Cook rice according to directions on bag, except add chicken broth where it calls for water.

6. 6

   While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.

7. 7

   Cover and simmer the chicken dish until the rice is done.

8. 8

   Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.