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Chicken and Rice Stew

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 to 3-pound) broiler-fryer chicken, cut up

  2. 1 teaspoon dried oregano leaves

  3. 1/2 teaspoon ground coriander

  4. 1/4 teaspoon black pepper

  5. 2 cups water

  6. 1 medium onion, chopped

  7. 1 clove garlic, crushed

  8. 1 (16-ounce) can stewed tomatoes

  9. 2 teaspoons Chicken/Turkey/Ham or Vegetable Redi-Base

  10. 1 cup uncooked rice

  11. 1 (10-ounce) package frozen green peas

  12. 1 medium green pepper, chopped

  13. 1/2 cup cubed cooked ham

  14. 1/2 cup pitted small green olives

  15. 1 tablespoon capers, plus

  16. 1 tablespoon caper liquid Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

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