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
One-Dish Chicken & Rice (Asopao De Pollo) - The Huffington Post
Kitchen Daily
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