This Puerto Rican one-dish chicken and rice stew is rich in flavor.
- 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 Ingredient Note)
- 1 small onion, chopped
- 1 tablespoon dried oregano, crushed
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 can (8 ounces) tomato sauce
- 1 tomato, chopped
- 1 jar (4 ounces) 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
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.
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.
Ingredient 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
451 calories; 14g total fat; 3g total saturated fat; 85mg cholesterol; 635mg sodium; 51g carbohydrates; 5g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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