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Chicken and Rice Stew

No recipe image available.A delicious recipe provided by Redi-Base, 'The Professional Soup Base For The Home Cook'.

Recipe Ingredients:

1 (2 to 3-pound) broiler-fryer chicken, cut up
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 cups water
1 medium onion, chopped
1 clove garlic, crushed
1 (16-ounce) can stewed tomatoes
2 teaspoons Chicken Redi-Base
1 cup uncooked rice
1 (10-ounce) package frozen green peas
1 medium green pepper, chopped
1/2 cup cubed cooked ham
1/2 cup pitted small green olives
1 tablespoon capers, plus 1 tablespoon caper liquid
Freshly grated Parmesan cheese

Cooking Directions:

  1. Place chicken in a 12-inch skillet or Dutch oven. sprinkle with oregano, coriander and pepper. Add water, onion, garlic, tomatoes and Redi-Base. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
  2. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes.
  3. Rinse frozen peas under running cold water to separate; drain. Add peas, green pepper, ham, olives, capers and caper liquid to chicken. Cover and simmer 5 minutes.
  4. Serve garnished with the Parmesan cheese.

Makes 8 servings.

Recipe used with permission by the Redi-Base Soup & Sauce Company;