 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This traditional Puerto Rican chicken and rice stew is filling and flavorful. Ingredients:
2 pounds boneless, skinless chicken thighs |
1/2 teaspoon ground black pepper |
1 serving light adobo seasoning (such as goya ®) |
3 tablespoons olive oil |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 medium onion, diced |
4 cloves garlic, minced |
2 tablespoons tomato paste |
1 1/2 cups medium-grain rice |
2 (14.5 ounce) cans diced tomatoes |
6 cups low-sodium chicken broth |
1 bay leaf |
1/4 teaspoon red pepper flakes, or to taste |
1 cup frozen petite peas, thawed |
1 cup sliced pimento-stuffed green olives |
1/4 cup chopped fresh cilantro |
Directions:
1. Season chicken thighs with black pepper and adobo seasoning.
2. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
|
|