2 1/2 Pounds Boneless/Skinless Chicken Breasts or Thighs, cut into 1 inch pieces
4 Anaheim or Poblano Peppers, Seeded and Chopped
1 Small Onion, Chopped
1 Tablespoon Dried Oregano
1 Teaspoon Paprika
1 Teaspoon Salt
1 Small Can Tomatoe Sauce
1 Medium/Large Tomato Chopped
1 Can Pimentos, rinsed
8-10 Pimento Stuffed Green Olives, Sliced
8 Cups Water
2 1/2 Cups Brown Rice
Instructions
In Dutch Oven heat oil over medium heat. Add Chicken, Chilis, onion, oregano, paprika and salt. Cook, stirring until the onions are soft, about 3 to 5 minutes.
Add tomato sauce, tomatoes, pimentos, olives and water. Bring to a boil. Stir in Rice and return to a boil. Reduce heat to simmer and cook uncovered until the sauce is thick and the rice is tender, about 35-45 minutes.
Originally Submitted
1/6/2009
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