ONE-DISH CHICKEN & RICE (ASOPAO DE POLLO)

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

Provided by @MakeItYours

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 tomato, chopped
2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
1 4-ounce jar pimientos, rinsed
4 Anaheim or poblano chile peppers, chopped
8 pimiento-stuffed green olives, sliced
1 small onion, chopped
2 tablespoons capers, rinsed
1 tablespoon dried oregano, crushed
8 cups water
1 teaspoon sweet paprika
2 1/2 cups brown rice
1 teaspoon salt
2/3 cup packed chopped fresh cilantro
1 8-ounce can tomato sauce

Steps:

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.