Chicken and rice in one pot - easy, fast, tasty weeknight meal!


1 tablespoon olive oil
2¼ pounds chicken thighs, cut into 2" 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 can (398 mL) tomato sauce
2 tomatos, chopped
1 can (1cup) pimientos, rinsed
Handfull stuffed green olives
2 tablespoons capers, rinsed
2 cups water
4 cups chicken stock
2½ cups rice

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, tomatoes, pimientos, olives, capers, water, and stock; bring to a boil. Stir in rice; return to a boil then 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.

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