Recipe by FLKeysJen
This Puerto Rican one-dish chicken and rice stew is rich in flavor. From Eating Well Magazine.
Top Review by Luschka
This was delicious. It didn't take too long to make and was very tasty and filling. I halved the recipe and it was more than enough for the three of us. I made two substitutions: I couldn't find pimientos so I chopped up sweet red peppers instead and I used turkey instead of chicken. Definitely liked this and will make it again. Made for Photo Tag Winter 2007
- 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 tomatoes, 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
Directions See How It's Made
- 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.