Recipe for cooking caribbean chicken and rice
Recipes from the Caribbean :: Caribbean Main Dish Poultry
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 tsp. salt
1 tsp. dried oregano leaves
1/2 tsp. ground coriander
1/4 tsp. pepper
2 c. water
1 (16 ounce) can stewed tomatoes (with liquid)
1 med. onion, chopped
1 clove garlic, crushed
1 c. uncooked regular rice
1 (10 ounce) pkg. frozen green peas
1 med. green bell pepper, chopped
1/2 c. cubed fully cooked smoked ham (about 2 oz.)
1/3 c. pitted small green olives
1 Tbsp. capers
Grated Parmesan cheese
Place chicken in 12-in. skillet or Dutch oven. Sprinkle and distribute with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 1/2 an hour.
Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 mins. Rinse frozen peas under running cold water to separate; drain. Add peas, green pepper, ham, olives, capers and 1 Tbsp. caper liquid to chicken. Cover and simmer 5 mins.
Serve with Parmesan cheese.
Yields 8 servings.
