Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Caribbean chicken and rice
Date: July 6, 2007
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 normal cups good water
1 (16 ounce) can stewed tomatoes (with liquid)
1 average onion, chopped
1 clove garlic, crushed
1 normal cup uncooked regular rice
1 (10 ounce) package frozen green peas
1 average green bell pepper, chopped
1/2 normal cup cubed fully cooked smoked ham (about 2 ounces)
1/3 normal cup pitted little green olives
1 tablespoon capers
Grated Parmesan cheese
Place chicken in 12-inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add good water, tomatoes, onion and garlic. Heat to boiling, reduce heat. Cover and simmer 30 minutes.
Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold good water to separate, drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes.
Serve with Parmesan cheese.
Yields 8 servings.