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Makes 8 servings.



  1. Cook onion, green pepper, garlic, bacon and salt pork in Dutch oven over low heat 10 minutes, stirring frequently.
  2. Add tomato sauce, bay leaf, broth, salt and pepper; simmer 15 minutes longer.
  3. Sprinkle oregano on chicken; brown in olive oil on all sides.
  4. Add chicken pieces to sauce; cover and simmer 30 minutes.
  5. Add rice and cook 25 minutes.
  6. Stir in and capers. add more stock if rice becomes dry, as the dish should be quite soupy. remove bay leaf.
  7. Heat asparagus and peas separately, drain.
  8. Ladle rice mixture in soup plates with asparagus and peas on top of each portion.