Easy Asopao De Pollo - Chicken And Rice Stew

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 1/4 lbs boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
• 1 tablespoon extra virgin olive oil
• 4 chili peppers, chopped (anaheim or poblano preferred)
• 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 pimento stuffed olives, sliced
• 2 tablespoons capers, rinsed
• 8 cups water
• 2 1/2 cups brown rice
• 2/3 cup fresh cilantro, chopped

Recipe

• 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.
• 3 stir in cilantro and serve.