Asopao de Pollo

Ingredients

• 2 pounds boneless, skinless chicken thighs
• ½ teaspoon ground black pepper
• 1 serving light adobo seasoning (such as Goya ®)
• 3 tablespoons olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• + 10 more ingredients
• • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups medium-grain rice
  • 2 (14.5 ounce) cans diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 cup frozen petite peas, thawed
  • 1 cup sliced pimento-stuffed green olives
  • ¼ cup chopped fresh cilantro

1. Season chicken thighs with black pepper and adobo seasoning. 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 ...

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