Heat the oil on high heat in a heavy-based frying pan (for which you must have a lid) and add the onion, pepper, and crushed garlic. Stir until soft.
Add the chicken and cook, stirring often, for about 6-8 minutes. Add the oregano.
Reduce the heat and add the tomatoes, letting them bubble over for two minutes.
In one swift move, add the wild rice, ham, capers, olives, water, white wine and stock cube.. Stir well for at least two minutes, until the mix starts to bubble. Make sure the stock cube is dissolved before placing the lid on top.
Cook, on low heat, for 10 minutes, without lifting the lid. This will allow the rice to cook about twice as fast as through the boiling method.
Open the lid and add the peas, simmering for only 3-4 minutes. The rice should be cooked and (almost) all the liquid evaporated.
When ready, take off the heat, sprinkle the coriander on top. Do taste the asopao before adding any extra salt and pepper. The olives, capers, and stock cube should actually be enough seasoning.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/3-tropical-inspired-meals-can-make-30-minutes/