Caribbean Chicken and Rice (Asopao de Pollo)
Author: Kitchens
  • 3 pounds broiler fryer chicken, cut up
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 2 Cups water
  • 16 ounces tomatoes, stewed, with liquid
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 Cup rice, regular, uncooked
  • 10 ounces green peas, frozen
  • 1 medium green pepper, chopped
  • 1/2 Cup fully cooked smoked ham, cubed (about 2 ounces)
  • 1/3 Cup pitted small green olives
  • 1 Tablespoon capers
  • grated Parmesan cheese
  1. 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.
More than a soup, not quite a stew. Comforting, fragrant asopado de pollo, chicken and rice stew, is one of the best loved criollo recipes from the Caribbean.

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.
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