One-Dish Chicken & Rice (Asopao de Pollo)

This Puerto Rican one-dish chicken and rice stew is rich in flavor.

Scott Rosenbaum

Used by permission. (c) Eating Well, Inc.

Ingredients

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

directions

Prep: 30 min Total: More than 60 min

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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.

notes

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.

nutritional information

Calories: 450		Fiber: 5 g
Fat: 14 g		Saturated Fat: 3 g
Carbohydrates: 51 g		Protein: 30 g
Sodium: 634 mg		Monounsaturated Fat: 6 g
Exchanges: 3 starch, 1 vegetable, 3 lean meat		Cholesterol: 85 g
Carbohydrate Servings: 3		Potassium: 514 mg
Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (25% dv), Magnesium (30% dv), Iron (20% dv).

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One-Dish Chicken & Rice (Asopao de Pollo)

Ingredients

directions

notes

nutritional information