Here’s a great one-pot recipe with a little Latin spice.
The chile peppers add a mild spice to the dish.
If spice isn’t for you, it can easily be changed to use two bell peppers instead.
You could also easily turn this into a plant-based dish by dropping the chicken and using some meaty portabella mushrooms instead.
One-Dish Chicken & Rice
Yield : 8 servings, about 1 1/2 cups each
1 tablespoon extra-virgin olive oil
2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 8-ounce can tomato sauce
1 tomato, chopped
1 4-ounce jar pimientos, rinsed
8 pimiento-stuffed green olives, sliced
2 tablespoons capers, rinsed
8 cups water
2 1/2 cups brown rice
2/3 cup packed chopped fresh cilantro
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.
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.
Nutritional Information (per serving):
Fat: 14 g
Protein: 30 g
Carbohydrates: 51 g
Cholesterol: 85 mg
Protein: 30 g
Fiber: 5 g
Sodium: 635 mg
Potassium: 518 mg