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Asopao de pollo (Chicken and rice stew)
1 hour
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
Ingredients
Serves: 6
- 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.
