One Dish Chicken and Rice (Asopao de Pollo)

This Puerto Rican one-dish chicken and rice stew is rich in flavor.

Photo by Jackie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    tablespoon(s) extra-virgin olive oil

  • 2 1/4

    pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

  • 4

    Anaheim or poblano chile peppers, chopped

  • 1

    small onion, chopped

  • 1

    tablespoon(s) dried oregano, crushed

  • 1

    teaspoon(s) sweet paprika

  • 1

    teaspoon(s) salt

  • 1

    can(s) tomato sauce

  • 1

    tomato, chopped

  • 1

    can(s) pimientos, rinsed

  • 8

    pimiento-stuffed green olives, sliced

  • 2

    tablespoon(s) capers, rinsed

  • 8

    cup(s) water

  • 2 1/2

    cup(s) brown rice

  • 2/3

    cup(s) packed chopped fresh cilantro

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. Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

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