Chicken and rice in one pot - easy, fast, tasty weeknight meal! Ingredients 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 Method: 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.