Asopao De Pollo - Caribbean Chicken And Rice - cooking recipe

Ingredients

2 -3 lbs broiler-fryer chickens, cut up
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups chicken broth
1 (16 ounce) can stewed tomatoes, blended
1 medium onion, chopped
1 garlic clove, crushed
2 cups uncooked rice (preferably Jasmine or Basmati)
10 ounces frozen green peas (1 package)
1 medium green pepper, chopped
1/2 cup fully cooked smoked ham, cubed
1/3 cup pitted small green olives
1 tablespoon capers
grated parmesan cheese

Preparation

Sear chicken pieces and diced onion in a deep 12\" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
Heat to boiling; reduce heat.
Cover and simmer for 30 minutes.
Cook rice according to directions on bag, except add chicken broth where it calls for water.
While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
Cover and simmer the chicken dish until the rice is done.
Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.