One-Dish Chicken and Rice (Asopao de Pollo)

Joyce Wall

By
@Joyce_W2012

This was pinched from cooking .com


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Rating:

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Serves:

8 servings of 1/2 cup each

Prep:

5 Min

Cook:

50 Min

Method:

Pan Fry

Ingredients

1 Tbsp
olive oil, extra virgin
2 1/4 lb
boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4
chili peppers -anaheim or poblano chile peppers, chopped
1 small
onion
1 Tbsp
dried oregeno
1 tsp
sweet paprika
1 tsp
salt
1-8 oz
can tomato sauce
1
tomato, chopped
1-4 oz
jar pimentos
8
pimento stuffed green olives
2 Tbsp
capers
8 c
water
2 1/2 c
brown rice
2/3 c
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

Directions Step-By-Step

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. Stir in cilantro and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Mexican
Hashtags: #spicy, #chicken, #rice dish