Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil.
Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam.
Arrange chicken and sauce over rice, garnish with pimentos and capers. Makes 6 servings.
Ingredients:
1 pound Skinless and boneless chicken (cut into 1" strips)
1 medium Onion (quartered)
2 Green peppers (chopped)
1 Jalapeno pepper (seeded)
3 Cloves garlic (minced)
2 tablespoons Chopped fresh coriander
2 cups Chicken stock
1 cup Crushed and drained canned (Italian plum tomatoe)
1 teaspoon Ground cumin
1 teaspoon Chili powder
3/4 cup Long-grain brown rice
1 dash Cayenne pepper
1 cup Green peas (fresh or frozen)
1 tablespoon Sliced pimentos
1 tablespoon Rinsed and drained capers