One-Dish Chicken & Rice (Asopao de Pollo)

>> Lunes, Marso 21, 2011

One-Dish Chicken & Rice (Asopao de Pollo)
This Puerto Rican one-dish chicken and rice stew is rich in flavor. Scott Rosenbaum

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

Yield: 8 Servings
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.

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.

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