Caribbean Chicken And Rice Stew Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Broiler-fryer chicken3 Pound, cut up
 Salt2 Teaspoon
 Dried oregano leaves1 Teaspoon
 Ground coriander1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Water2 Cup (32 tbs)
 Canned stewed tomatoes16 Ounce (1 Can)
 Onion1 , chopped
 Garlic1 Clove (5 gm), crushed
 Uncooked regular rice1 Cup (16 tbs)
 Frozen green peas10 Ounce (1 Package)
 Green pepper1 , chopped
 Cubed cooked smoked ham1⁄2 Cup (8 tbs), cooked fully
 Pitted green olives1⁄3 Cup (5.33 tbs) (Small Sized Ones)
 Capers1 Tablespoon
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3136 Calories from Fat 749

% Daily Value*

Total Fat 84 g128.5%

Saturated Fat 24.5 g122.6%

Trans Fat 0 g

Cholesterol 3632.8 mg

Sodium 7386.7 mg307.8%

Total Carbohydrates 278 g92.6%

Dietary Fiber 31.4 g125.6%

Sugars 44.7 g

Protein 310 g620%

Vitamin A 2487.4% Vitamin C 842.6%

Calcium 99.8% Iron 544.2%

*Based on a 2000 Calorie diet

Directions

Place chicken in 12-inch skillet or Dutch oven.
Sprinkle with salt, oregano, coriander and pepper.
Add water, tomatoes (with liquid), 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 for 5 minutes.
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