Recipe for Caribbean Chicken and Rice (Asopao De Pollo) 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
3 lb Broiler Fryer Chicken, Cut Up
2 tsp Salt
1 tsp Dried Oregano
1/2 tsp Ground Coriander
1/4 tsp Pepper
2 cup Water
16 oz Tomatoes, Stewed, With liquid
1 med Onion, Chopped
1 x Clove Garlic, Crushed
1 cup Rice, Regular, Uncooked
10 oz Green Peas, Frozen
1 med Green Pepper, Chopped
1/2 cup Fully Cooked Smoked Ham, Cubed (about 2 ounces)
1/3 cup Pitted Small Green Olives
1 tbl Capers
Instructions:
Instructions: 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 cheese.

NOTES : 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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