boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
chili peppers -anaheim or poblano chile peppers, chopped
can tomato sauce
pimento stuffed green olives
packed fresh cilantro
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
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.