Asopao Con Pollo
 
 
Cuisine: Puerto Rican
Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • ½ teaspoon ground black pepper
  • 1 serving light adobo seasoning
  • 3 tablespoons olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1½ cups medium-grain rice
  • 2 (14.5 ounce) cans diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 cup frozen petite peas, thawed
  • 1 cup sliced pimento-stuffed green olives
  • ¼ cup chopped fresh cilantro
Instructions
  1. Season chicken thighs with black pepper and adobo seasoning.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Cook and soften green pepper, red pepper, onion, garlic, and tomato paste in the hot olive oil for approximately 3 to 4 minutes.
  4. Remove vegetables from the pot and set aside.
  5. Pan fry chicken in the olive oil until browned, approximately 4 to 5 minutes on each side.
  6. Return cooked vegetables to the pot.
  7. Add rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes.
  8. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside. Approximately 20 minutes.
  9. Stir in peas and olives and cook for another 5 minutes.
  10. Remove from heat and discard bay leaf.
  11. Stir in cilantro and serve.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/5-alternative-side-dishes-try-holiday/