Asopao de Pollo Tarifi

Malzemeler

• 2 pounds boneless, skinless chicken thighs0.5 teaspoon ground black pepper2 tablespoons light adobo seasoning (such as Goya ®)3 tablespoons olive oil1 medium green bell pepper, diced1 medium red bell pepper, diced1 medium onion, diced4 cloves garlic, minced2 tablespoons tomato paste1.5 cups medium-grain rice2 (14.5 ounce) cans diced tomatoes6 cups low-sodium chicken broth1 large bay leaf0.25 teaspoon red pepper flakes, or to taste1 cup frozen petite peas, thawed1 cup sliced pimento-stuffed green olives0.25 cup chopped fresh cilantro

Hazırlanışı

1. Season chicken thighs with black pepper and adobo seasoning.
2. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. 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.
4. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

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