Chicken and Rice Stew

By mangia_g2

This is an easy one-dish casserole.

Ingredients

• 1 TB extra virgin olive oil
• 2 1/4 lbs boneless, skinless chicken thighs, cut into 2 inch pieces
• 4 Anaheim or poblano chile peppers, chopped (optional)
• 1 small onion, chopped
• 1 TB dried oregano
• 1 tsp sweet paprika
• 1 tsp salt
• 1 8 oz can tomato sauce
• 1 tomato, chopped or salsa or sun-dried tomatoes
• 1 4 oz jar red peppers (optional)
• 8 pimento stuffed green olives, sliced
• 2 TB capers, rinsed
• 8 cups water (I use half broth & half water)
• 2 1/2 cups brown rice
• 2/3 cup packed fresh cilantro or parsley, chopped

Details

Adapted from cooking.com

Preparation

Step 1

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

Add tomato sauce, tomato, red peppers, 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, about 35 to 45 minutes. Stir in cilantro or parsley and serve.