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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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