Easy-Asopao-De-Pollo-Chicken-and-Rice-Stew0.jpg

INGREDIENTS

  • 2 1/4 lbs boneless skinless chicken thighs , trimmed and cut into 2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 4 chili peppers , chopped (Anaheim or poblano preferred)
  • 1 small onion , chopped
  • 1 tablespoon dried oregano , crushed
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 (8ounce)can tomato sauce
  • 1 tomato , chopped
  • 1 (4ounce)jar pimientos , rinsed
  • 8pimento stuffed olives, sliced
  • 2 tablespoons capers , rinsed
  • 8 cups water
  • 2 1/2 cups brown rice
  • 2/3 cup fresh cilantro , chopped

DIRECTIONS

  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.
  3. Stir in cilantro and serve.