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

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.
 Comments:
Source: © EatingWell Magazine This Puerto Rican one-dish chicken and rice stew is rich in flavor.
 Categories:  Casserole, Chicken, Dinner , Linda
 Estimated Serving:  8
 Estimated preparation time:  80 min.
 Estimated calories serving:  0
 Language:  English
 Shared by:  lbuchtel2005    2011/11/14
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