one-dish chicken and rice (asopao de pollo)

Name: One-Dish Chicken and Rice (Asopao de Pollo)
Prep time: 5 min
Cook time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon(s) olive oil, extra virgin; 2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces; 4 - chili peppers -anaheim or poblano chile peppers, chopped; 1 small onion; 1 tablespoon(s) dried oregeno; 1 teaspoon(s) sweet paprika; 1 teaspoon(s) salt; 1-8 ounce(s) can tomato sauce; 1 - tomato, chopped; 1-4 ounce(s) jar pimentos; 8 - pimento stuffed green olives; 2 tablespoon(s) capers; 8 cup(s) water; 2 1/2 cup(s) brown rice; 2/3 cup(s) 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

16 Pinches 1 Photo

Joyce Wall

Middleburg, FL

Updated on Mar 29, 2014

This was pinched from cooking .com

Rate

prep time 5 Min

cook time 50 Min

method Pan Fry

yield 8 servings of 1/2 cup each

Ingredients

1 tablespoon olive oil, extra virgin
2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 - chili peppers -anaheim or poblano chile peppers, chopped
1 small onion
1 tablespoon dried oregeno
1 teaspoon sweet paprika
1 teaspoon salt
1-8 ounce can tomato sauce
1 - tomato, chopped
1-4 ounce jar pimentos
8 - pimento stuffed green olives
2 tablespoons capers
8 cups water
2 1/2 cups brown rice
2/3 cup 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)

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.

Step 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.
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