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

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  • 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

How to Make One-Dish Chicken and Rice (Asopao de Pollo)

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.

Printable Recipe Card

About One-Dish Chicken and Rice (Asopao de Pollo)

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




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