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Puerto Rican Asopao de Pollo (Chicken and Olive Stew)

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Puerto Rican
Puerto Rican Asopao de Pollo (Chicken and Olive Stew)
Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1/2 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 1/2 cups medium-grain rice
  • 2 (14.5 ounce) cans diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 large bay leaf
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 cup frozen petite peas, thawed
  • 1 cup sliced pimento-stuffed green olives
  • 1/4 cup chopped fresh cilantro
Instructions
1
Prepare the chicken by sprinkling black pepper and adobo seasoning evenly over both sides of the thighs.
2
Heat a generous amount of olive oil in a large cooking vessel over medium-high heat. Sear sliced green pepper, red pepper, onion, garlic, and a spoonful of tomato paste in the hot oil for 3 to 4 minutes, or until the vegetables have begun to soften. Set the cooked vegetables aside on a plate.
3
Sear the chicken thighs in the same pot until they develop a nice brown color, flipping them over halfway through. Cook for 4 to 5 minutes on each side, or until they are nicely browned.
4
Return the cooked vegetables and a handful of uncooked rice to the pot. Add diced tomatoes, chicken broth, a bay leaf, and some red pepper flakes. Bring the mixture to a rolling boil, then decrease the heat to a low simmer and let it cook for 20 minutes, or until the rice is tender and the chicken is no longer pink in the center.
5
Stir in a handful of frozen peas and some pitted olives. Continue cooking for another 5 minutes, or until the flavors have melded together.
6
Remove the pot from the heat source and discard the bay leaf. Stir in some chopped cilantro before serving.