Asopao

Asopao
Photo by Karry Hosford

Ingredients

  • 4 cups fat-free, less-sodium chicken broth
  • ½ cup chopped green bell pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ¾ pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • ¾ cup (3 ounces) grated Manchego cheese
  • ½ pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • + 25 more ingredients
    • ½ cup chopped bottled roasted red bell peppers
    • 1 teaspoon paprika
    • 4 cups fat-free, less-sodium chicken broth
    • ¼ teaspoon freshly ground black pepper
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 cup uncooked long-grain rice
    • 1 garlic clove, minced
    • 1 teaspoon paprika
    • ½ pound skinless, boneless chicken thighs, cut into bite-sized pieces
    • 1/8 teaspoon salt
    • ¾ pound skinless, boneless chicken breasts, cut into bite-sized pieces
    • 1 cup chopped onion
    • 1 cup chopped onion
    • 2 teaspoons vegetable oil
    • ½ cup chopped bottled roasted red bell peppers
    • 1 tablespoon capers
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons vegetable oil
    • 1 teaspoon dried oregano
    • 1 cup uncooked long-grain rice
    • ¾ cup (3 ounces) grated Manchego cheese
    • 1/8 teaspoon salt
    • 1 garlic clove, minced
    • ½ cup chopped green bell pepper
    • 1 tablespoon capers

Sprinkle chicken with oregano, black pepper, and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 4 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion, green bell pepper, and garlic to pan. Cover, reduce heat to low, and c...

View full recipe at My Recipes

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