This gumbo-style dish is packed with chicken thighs, rice, red and green peppers and olives. It's flavoured with adobo seasoning, garlic and fresh coriander.
The Gruntled Gourmand
2 people made this
900g boneless, skinless chicken thighs
1/2 teaspoon ground black pepper
2 tablespoons Mexican fajita seasoning
3 tablespoons olive oil
1 green pepper, diced
1 red pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato puree
300g white rice
2 (400g) tins chopped tomatoes
1.5L reduced salt chicken stock
1 bay leaf
1/4 teaspoon dried chilli flakes, or to taste
200g frozen petite peas, thawed
225g sliced pimento-stuffed green olives
1 tablespoon chopped fresh coriander
Method Prep:25min › Cook:35min › Ready in:1hr
Season chicken thighs with black pepper and seasoning.
Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato puree in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, tomatoes, chicken stock, bay leaf and chilli flakes. Bring to the boil; reduce heat to medium-low and simmer until rice is tender and chicken is cooked through, about 20 minutes.
Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in fresh coriander and serve.