Easy Asopao De Pollo - Chicken and Rice Stew |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This Puerto Rican one-dish chicken and rice stew is rich in flavor. From Eating Well Magazine. Ingredients:
2 1/4 lbs boneless skinless chicken thighs, trimmed and cut into 2-inch pieces |
1 tablespoon extra virgin olive oil |
4 chili peppers, chopped (anaheim or poblano preferred) |
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 pimento stuffed olives, sliced |
2 tablespoons capers, rinsed |
8 cups water |
2 1/2 cups brown rice |
2/3 cup fresh cilantro, chopped |
Directions:
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.
2. 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.
3. Stir in cilantro and serve.
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