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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