Easy Asopao De Pollo - Chicken and Rice Stew

This Puerto Rican one-dish chicken and rice stew is rich in flavor. From Eating Well Magazine.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 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

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.