one-dish chicken and rice (asopao de pollo)

Joyce_W2012 avatar
By Joyce Wall
from Middleburg, FL

This was pinched from cooking .com

serves 8 servings of 1/2 cup each
prep time 5 Min
cook time 50 Min
method Pan Fry

Ingredients For one-dish chicken and rice (asopao de pollo)

  • 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 sm
    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

How To Make one-dish chicken and rice (asopao de pollo)

  • 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.

Categories & Tags for One-Dish Chicken and Rice (Asopao de Pollo):

ADVERTISEMENT
ADVERTISEMENT