One-Dish Chicken & Rice (Asopao de Pollo)

By á-46

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.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 4 Anaheim or poblano chile peppers, chopped (see Note)
• 1 small onion, chopped
• 1 tablespoon dried oregano, crushed
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 8-ounce can tomato sauce
• 1 tomato, chopped
• 1 4-ounce jar pimientos, rinsed
• 8 pimiento-stuffed green olives, sliced
• 2 tablespoons capers, rinsed
• 8 cups water
• 2 1/2 cups brown rice
• 2/3 cup packed chopped fresh cilantro

Preparation

Step 1

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.