One-Dish Chicken & Rice (Asopao de Pollo)
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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.

Instructions

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