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.

    2 people made this

    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

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Season chicken thighs with black pepper and seasoning.
    2. 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.
    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, 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.
    4. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in fresh coriander and serve.

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