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PUERTO RICAN CHICKEN-AND-RICE STEW

Category:    Chicken, Rice
Yield: 2 servings
 
    1/2 c  Chopped onion                     1/4 ts Ground coriander
      1    Clove garlic, minced              1/4 ts Salt
      2 tb Water                             2/3 c  Long-grain rice
      2    Tomatoes, peeled, seeded,           2 c  Chicken broth
           -and chopped                        2 c  Cooked chicken, coarsely
      1    Bell pepper (red or green),              -chopped
           -chopped                            1 c  Frozen peas
    1/4 c  Cooked ham, finely chopped          2 tb Pimiento-stuffed olives,
    1/3 c  Tomato puree                             -sliced
    3/4 ts Paprika                             2 ts Capers
    1/4 ts Dried oregano, crushed         
 
  
  In a large skillet cook onion and garlic in the water until the
  onion is tender.  Stir in the remaining Sofrito ingredients. Simmer,
  uncovered, for 15 minutes until almost all of the liquid is evaporated.
  Makes 2 cups.
  
  For stew, add rice and chicken stock to the Sofrito.  Cook, covered, for 15
  minutes until the rice is tender.  Stir in the chicken, peas, olives, and
  capers.  Cook, covered, for 5 minutes.
  
  Makes 4 servings.

 

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