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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

Description

This Puerto Rican One-dish Chicken And Rice Stew Is Rich In Flavor.

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