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Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    mrsc543 ate it and said...
    Love one pot meals and this one sounds fantastic!
    Was this review helpful? Yes Flag
    " It was excellent "
    hot_it_up ate it and said...
    Think boneless thighs make any chicken dish better.
    This has all the flavors. \0

    Jeff
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    " It was excellent "
    cuzpat ate it and said...
    Really like it!
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    " It was excellent "
    sparow64 ate it and said...
    Love it!
    Was this review helpful? Yes Flag

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