Recipe

Asopao De Pollo Or One Dish Chicken And Rice Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 2 months, 2 weeks ago Forget complicated dinner menus that have you focusing on multiple dishes. Save time (and hassle) by throwing all the ingredients in one pot! This Puerto Rican one-dish chicken and rice stew is rich in flavor. Provided by EatingWell.Com Prep:20m Cook:60m Servings:8	Valinkenmor
	puertorican rice easy fast

Does this look good? Yeah! / Nope

Fans

hot_it_up

cuzpat

pleclare

mrsc543

quaziefly

sparow64

Ingredients

1 tablespoon extra-virgin olive oil

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

4 Anaheim or poblano chile peppers, chopped

1 small onion, chopped

1 tablespoon dried oregano, crushed

1 teaspoon sweet paprika

1 teaspoon( salt

1 can tomato sauce

1 tomato, chopped

1 jar pimientos, rinsed

8 pimiento-stuffed green olives, sliced

2 tablespoons capers, rinsed

8 cups water

2-1/2 cups brown rice

2/3 cup packed chopped fresh cilantro

Directions

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.

Recent Gawkers