3 lb. broiler-fryer chicken, cut up
1 tsp. dried oregano leaves
2 c. water
1 can stewed tomatoes
1 clove garlic, crushed
1 (10 oz.) pkg. frozen green peas
1/2 c. cubed, fully cooked smoked ham
1 tbsp. capers
2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. pepper
1 med. onion, chopped
1 c. uncooked reg. rice
1 green pepper, chopped
1/3 pitted sm. green olives

Place chicken in Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes (with liquid), 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 water to separate; drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Makes 6 servings.