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    One-Dish Chicken and Rice (Asopao de Pollo) Recipe

    Le Gourmet TV

    by Le Gourmet TV

    Chicken and rice in one pot - easy, fast, tasty weeknight meal!


    1 tablespoon olive oil
    2¼ pounds chicken thighs, cut into 2" 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 can (398 mL) tomato sauce
    2 tomatos, chopped
    1 can (1cup) pimientos, rinsed
    Handfull stuffed green olives
    2 tablespoons capers, rinsed
    2 cups water
    4 cups chicken stock
    2½ cups rice

    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, tomatoes, pimientos, olives, capers, water, and stock; bring to a boil. Stir in rice; return to a boil then 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.