ONE-DISH CHICKEN AND RICE (ASOPAO DE POLLO)

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

Provided by Joyce Wall

Categories Chicken

Time 55m

Number Of Ingredients 16

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

Steps:

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.