Chicken and Rice Stew
A delicious recipe provided by Redi-Base, 'The Professional Soup Base For The Home Cook'.
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
- 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.
- 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 caper liquid to chicken. Cover and simmer 5 minutes.
- Serve garnished with the Parmesan cheese.
Makes 8 servings.
Recipe used with permission by the Redi-Base Soup & Sauce Company; www.redibase.com.