One-Dish Chicken and Rice (Asopao de Pollo)

1
Joyce Wall

By
@Joyce_W2012

This was pinched from cooking .com

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Heat 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.
2Add 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 One-Dish Chicken and Rice (Asopao de Pollo)

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