This traditional Puerto Rican stew is rich with chicken thighs and flavorful green olives, adobo seasoning, garlic, cilantro, onions, and rice.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
553 Calories
Recipe Instructions
Step 1
Season chicken thighs with black pepper and adobo seasoning.
Step 2
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.
Step 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, 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.
Step 4
Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Ingredients
½ teaspoon ground black pepper
¼ cup chopped fresh cilantro
3 tablespoons olive oil
4 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes
2 tablespoons tomato paste
2 pounds boneless, skinless chicken thighs
1 cup frozen petite peas, thawed
1 large bay leaf
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
6 cups low-sodium chicken broth
¼ teaspoon red pepper flakes, or to taste
2 tablespoons light adobo seasoning (such as Goya ®)
