• No_recipe-slider

One Dish Chicken And Rice

This recepie is also influenced by my grandmother.

Prep
Cook
Serves 8people
Ingredients
1
tablespoon(s) extra-virgin olive oil
2 1/4
pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4
anaheim or poblano chile peppers, chopped
1
small onion, chopped
1
tablespoon(s) dried oregano, crushed
1
teaspoon(s) sweet paprika
1
teaspoon(s) salt
1
can(s) tomato sauce
1
tomato, chopped
1
can(s) pimientos, rinsed
8
pimiento-stuffed green olives, sliced
2
tablespoon(s) capers, rinsed
8
cup(s) water
2 1/2
cup(s) brown rice
2/3
cup(s) packed chopped fresh cilantro
Directions
1.
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.
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.
3.
3. 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.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift