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One-Dish Chicken & Rice (Asopao de Pollo)

  • 80minutes
  • 451calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

  3. 4 Anaheim or poblano chile peppers, chopped

  4. 1 small onion, chopped

  5. 1 tablespoon dried oregano, crushed

  6. 1 teaspoon sweet paprika

  7. 1 teaspoon salt

  8. 1 8-ounce can tomato sauce

  9. 1 tomato, chopped

  10. 1 4-ounce jar pimientos, rinsed

  11. 8 pimiento-stuffed green olives, sliced

  12. 2 tablespoons capers, rinsed

  13. 8 cups water

  14. 2 1/2 cups brown rice

  15. 2/3 cup packed chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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. Stir in cilantro and serve.

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