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Puerto Rican Chicken and Rice Stew




Source of Recipe


Internet


List of Ingredients




2 teaspoons minced garlic
2 teaspoons minced fresh oregano, or 1 t dried
1 teaspoons each of ground cumin, salt, black pepper
1/2 teaspoon cayenne pepper
6 boneless, skinless chicken breast halves or thighs
3 tablespoon olive oil
1 cup each finely chopped onion, green pepper
4 oz baked ham (I use a good sausage instead)
1 cup peeled, chopped tomatoes (with juice)
2 cup uncooked white rice
6 cups chicken stock
1/2 cup grated parmesan cheese (Jack is okay too)
1 cup green peas
1/4 cup pitted green olives, sliced
1 T small capers
Roasted red pepper, sliced, for garnish


Recipe



Combine the garlic, oregano, cumin, salt, and black and red peppers. Rub onto the chicken and let it sit for an hour at room temperature.

Heat the oil, and saute the chicken until golden (10 min.) Remove and set the chicken aside.

Add oil to the pan to total 2T. Saute the onion and pepper until soft but not brown (5 min). Add the ham and tomatoes, and saute 5 minutes more. Add the chicken, and simmer over low heat for 20 more minutes, or until the chicken is tender. Remove the chicken, and cut into bite-sized pieces.

Wash and drain the rice, and immediately add it to the pan. Stir. Add the stock, stir, boil. Simmer over low heat about 17 min., until rice is tender but still soupy. Add the cheese, peas, olives, capers, and chicken. Stir, heat until everything is hot. Garnish with red pepper strips.