Thursday, April 15, 2010

Arroz Con Pollo

1 T Olive oil
2 1/4 Lbs Boneless, Skinless Chicken Thighs, Cubed
4 Anaheim Chile Peppers, Chopped
1 Onion, Chopped
1 T Dried Oregano, crushed
1 t Paprika
1 t Salt
1 8-ounce Can Tomato Sauce
1 Tomato, CCopped
1 4-ounce Jar Pimientos, Drained & Rinsed
2 C Peas
1 C Green olives, Sliced
2 T Capers
8 C Water
2 1/2 C Brown Rice
1 C Fresh Cilantro, Chopped

Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions are translucent, 3 to 5 minutes.
Add tomato sauce, tomato, pimientos, peas, olives, capers and water and bring to a boil. Stir in rice, and 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.

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