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