ASOPAO DE POLLO - CARIBBEAN CHICKEN AND RICE

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Asopao De Pollo - Caribbean Chicken and Rice image

I found this recipe in my Betty Crocker's International cookbook and thought it sounded pretty good. It is a chicken dish with rice, filled with spices, stewed tomatoes, capers, olives, ham, garlic, peas and more. I can't wait to try it myself. It could be a one dish meal or you could serve it with a salad. Hope you enjoy!

Provided by Leahs Kitchen

Categories     Stew

Time 1h25m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 16

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 olives
1 tablespoon capers
grated parmesan cheese

Steps:

  • 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.).
  • Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
  • Heat to boiling; reduce heat.
  • Cover and simmer for 30 minutes.
  • Cook rice according to directions on bag, except add chicken broth where it calls for water.
  • While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
  • Cover and simmer the chicken dish until the rice is done.
  • Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.

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