A delicious recipe provided by Redi-Base, 'The Professional Soup Base For The Home Cook'.

Chicken and Rice Stew

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/Turkey/Ham or Vegetable 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

1. Place chicken in a 12-inch skillet or Dutch oven. sprinkle with oregano, coriander and pepper. Add water, onion, garlic, tomatoes, and choice of 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;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.