Chicken & Rice

By lbgtdep

Active Time: 30 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 8 servings, about 1 1/2 cups each
This Puerto Rican one-dish chicken and rice stew is rich in flavor.

Ingredients

• RECIPE INGREDIENTS
• 1 1 1 tablespoon extra-virgin olive oil
• 2 1/4 2 1/4 2-inch pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 4 4 4 Anaheim or poblano chile peppers, chopped (see Note)
• 1 1 1 small onion, chopped
• 1 1 1 tablespoon dried oregano, crushed
• 1 1 1 teaspoon sweet paprika
• 1 1 1 teaspoon salt
• 1 8-ounce 1 8-ounce 8-ounce can tomato sauce
• 1 1 1 tomato, chopped
• 1 4-ounce 1 4-ounce 4-ounce jar pimientos, rinsed
• 8 8 8 pimiento-stuffed green olives, sliced
• 2 2 2 tablespoons capers, rinsed
• 8 8 8 cups water
• 2 1/2 2 1/2 1/2 cups brown rice
• 2/3 2/3 2/3 cup packed chopped fresh cilantro
• Best Organic Olive Oil at Amazon Smart Buy
• One One-Dish Chicken & Rice (Asopao de Pollo) Recipe at Cooking.com

Preparation

Step 1

DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.


Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.