Asopao de Pollo or One Dish Chicken and Rice
From valinkenmore 14 years ago
Ingredients
- 1 tablespoon extra-virgin olive oil shopping list
- 2-1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces shopping list
- 4 Anaheim or poblano chile peppers, chopped shopping list
- 1 small onion, chopped shopping list
- 1 tablespoon dried oregano, crushed shopping list
- 1 teaspoon sweet paprika shopping list
- 1 teaspoon( salt shopping list
- 1 can tomato sauce shopping list
- 1 tomato, chopped shopping list
- 1 jar pimientos, rinsed shopping list
- 8 pimiento-stuffed green olives, sliced shopping list
- 2 tablespoons capers, rinsed shopping list
- 8 cups water shopping list
- 2-1/2 cups brown rice shopping list
- 2/3 cup packed chopped fresh cilantro shopping list
How to make it
- 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.
- Note: 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.
The Rating
Reviewed by 6 people-
Love it!
sparow64
in Sweetwater loved it
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Really like it!
cuzpat
in Sikeston loved it
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Think boneless thighs make any chicken dish better.
This has all the flavors. \0
Jeff
hot_it_up
in Columbiana loved it
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