Asopao De Pollo Caribbean Chicken And Rice Recipe

Ingredients for Asopao De Pollo Caribbean Chicken And Rice

• Broiler Fryer Chickens
• Salt
• Dried Oregano
• Ground Coriander
• Pepper
• Chicken Broth
• 1 (28 oz) can stewed tomatoes, undrained
• Onion
• Garlic Clove
• Uncooked Rice
• Frozen Green Peas
• Green Pepper
• Smoked Ham
• Green Olives
• 2 tbsp capers, drained
• Parmesan Cheese

How to Make Asopao De Pollo Caribbean Chicken And Rice

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chicken and cook until browned on all sides.
3. Stir in adobo seasoning, cumin, coriander, and turmeric. Cook for 1 minute more.
4. Add stewed tomatoes (undrained), chicken broth, bay leaf, ham, rice, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
6. Stir in capers, olives, and peas during the last 5 minutes of cooking.
7. Remove from heat and let stand for 5 minutes before serving. Garnish with fresh cilantro, if desired.