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Active Time: 30 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 8 servings, about 1 1/2 cups each
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| This Puerto Rican one-dish chicken and rice stew is rich in flavor. |
RECIPE INGREDIENTS
| 1 tablespoon extra-virgin olive oil |
| 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces |
| 4 Anaheim or poblano chile peppers, chopped (see Note) |
| 1 small onion, chopped |
| 1 tablespoon dried oregano, crushed |
| 1 teaspoon sweet paprika |
| 1 teaspoon salt |
| 1 8-ounce can tomato sauce |
| 1 tomato, chopped |
| 1 4-ounce jar pimientos, rinsed |
| 8 pimiento-stuffed green olives, sliced |
| 2 tablespoons capers, rinsed |
| 8 cups water |
| 2 1/2 cups brown rice |
| 2/3 cup packed chopped 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; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets. |
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DIRECTIONS
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.
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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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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 8 servings, about 1 1/2 cups each
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| Carbohydrates, Total: |
51g |
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