Ingredients
6
6 servings
- •2 pounds boneless, skinless chicken thighs
- •0.5 teaspoon ground black pepper
- •2 tablespoons light adobo seasoning (such as Goya ®)
- •3 tablespoons olive oil
- •1 medium green bell pepper, diced
- •1 medium red bell pepper, diced
- •1 medium onion, diced
- •4 cloves garlic, minced
- •2 tablespoons tomato paste
- •1.5 cups medium-grain rice
- •2 (14.5 ounce) cans diced tomatoes
- •6 cups low-sodium chicken broth
- •1 large bay leaf
- •0.25 teaspoon red pepper flakes, or to taste
- •1 cup frozen petite peas, thawed
- •1 cup sliced pimento-stuffed green olives
- •0.25 cup chopped fresh cilantro
Instructions
- Season chicken thighs with black pepper and adobo seasoning.
- 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.
- 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.
- Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Nutritional Facts
Per 6 servings
- Calories: 553
- Carbohydrate: 55g
- Fat: 18g
- Fiber: 5g
- Protein: 38g
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