Asopao de Pollo or One Dish Chicken and RiceFrom valinkenmore 7 years ago
- 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 Cookvalinkenmore Malott, WA
The Rating6 people
Love it!sparow64 in Sweetwater loved it
Really like it!cuzpat in Sikeston loved it
Think boneless thighs make any chicken dish better.
This has all the flavors. \0
Jeffhot_it_up in Columbiana loved it