Puerto Rican Chicken Stew

By á-47

Ingredients

• 4 cups chicken broth
• 1/2 cup tomato sauce
• 1 onion, chopped
• 1 red bell pepper, diced
• 1/2 cup diced pepperoncinis
• 1/2 cup chopped pimiento-stuffed green olives
• 4 cloves garlic, minced
• 2 Tbsp. minced fresh cilantro
• 1 Tbsp. white wine vinegar
• 1 Tbsp. capers
• 1 bay leaf
• 1 tea. dried oregano
• 1/2 tea. pepper
• 1/2 tea. paprika
• 1/2 tea. ground annatto
• 3 lb. bone-in chicken breasts, skin removed, seasoned with salt
• 1/2 cup dry long-grain white rice

Preparation

Step 1

Combine broth, tomato sauce, onion, bell pepper, pepperoncinis, olives, garlic, minced cilantro, vinegar, capers, bay leaf, oregano, pepper, paprika and annatto in a 4-5 qt. slow cooker. Place chicken on top.

Cover stew; cook until chicken is tender, on low for 3 1/2 to 4 1/2 hours.

Stir in rice. Cover; cook until rice is tender, on low for 20-30 minutes more.