ASOPAO DE POLLO - PUERTO RICAN STEW

Serves 6
1 hour
550 kcal per serving


Ingredients

• 910 g boneless, skinless chicken thighs
• 56 g smoked ham, diced
• Salt, ground black pepper and adobo seasoning, to taste
• Pinch of oregano
• 45 ml olive oil (1 tbsp + 1 tsp)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 110 g onion, diced
• 4 garlic cloves, minced
• 30 g tomato paste
• 290 g medium-grain rice
• 1 can diced tomatoes (400 g)
• 1,4 l low-sodium chicken broth
• 1 bay leaf
• Red pepper flakes, to taste
• 200 g frozen petite peas, thawed
• 225 g pimento-stuffed green olives, sliced
• Fresh cilantro or parsley, chopped

 

Method

1. Season the chicken thighs with salt, pepper and adobo seasoning.
2. Heat half of the olive oil in a large pot over medium-high heat.
3. Add the green pepper, red pepper, onion, garlic, oregano, ham and tomato paste in the hot oil, and cook until the vegetables have softened slightly, 3 to 4 minutes.
4. Remove the vegetables from the pot and set aside.
5. Heat the other half of the olive oil and fry the chicken in the pot until browned, 4 to 5 minutes on each side.
6. Return the cooked vegetables to the pot along with the rice, diced tomatoes, chicken broth, bay leaf and red pepper flakes.
7. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
8. Stir in the peas and the olives and cook for another 5 minutes.
9. Remove from heat and discard bay leaf.
10. Stir in cilantro and serve.