One-Dish Chicken & Rice

This Puerto Rican one-dish chicken and rice stew is rich in flavor.

Recipe from EatingWell
One-Dish Chicken & Rice
SERVINGS
4
YIELD
8 servings, about 1-1/2 cups each
PREP TIME
30 mins
TOTAL TIME
1 hr 20 mins
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
  • 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
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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. Stir in cilantro and serve.
Tip:
1. 
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.

nutrition information

Per Serving: cal. (kcal) 451, Fat, total (g) 14, chol. (mg) 85, sat. fat (g) 3, carb. (g) 51, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 30, vit. A (IU) 1214.76, vit. C (mg) 70.86, sodium (mg) 635, Potassium (mg) 518, iron (mg) 3.6, Vegetables () 1, Starch () 3, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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