Asopao Con Pollo
- 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
- Season chicken thighs with black pepper and adobo seasoning.
- Heat olive oil in a large pot over medium-high heat.
- Cook and soften green pepper, red pepper, onion, garlic, and tomato paste in the hot olive oil for approximately 3 to 4 minutes.
- Remove vegetables from the pot and set aside.
- Pan fry chicken in the olive oil until browned, approximately 4 to 5 minutes on each side.
- Return cooked vegetables to the pot.
- Add rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes.
- 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.
- Stir in peas and olives and cook for another 5 minutes.
- Remove from heat and discard bay leaf.
- Stir in cilantro and serve.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/5-alternative-side-dishes-try-holiday/
3.5.3208