Puerto Rican Chicken Stew
Joel Figueroa - BC Lions
Joel Figueroa - BC Lions
Recipe - Save-on-Foods
Puerto Rican Chicken Stew
Prep Time20 Minutes
0Cook Time30 Minutes
Ingredients
1 lb Western Family boneless, skinless chicken thighs
2 teaspoons Western Family vegetable oil
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1/2 small yellow onion, finely chopped
3 tablespoons minced garlic
1 tablespoon Western Family organic tomato paste
2/3 cup uncooked Western Family long grain white rice
1 (14 ounce) can Western Family organic no-salt-added diced tomatoes
3 cups low sodium Western Family chicken broth (no salt added)
1 Western Family bay leaf
1 teaspoon red pepper flakes
1/2 cup chopped green olives
Cilantro
Avocado
Lime Wedges
Directions
- Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
- Saute the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until chicken is cooked through and the rice is tender).
- Transfer the cooked chicken to a clean cutting board and shred with two forks. Return the shredded chicken to the pot and stir in the green olives.
- Serve topped with cilantro, avocado slices, and lime wedges for squeezing.
20 minutes
Prep Time
30 minutes
Cook Time
0
Servings
Directions
- Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
- Saute the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until chicken is cooked through and the rice is tender).
- Transfer the cooked chicken to a clean cutting board and shred with two forks. Return the shredded chicken to the pot and stir in the green olives.
- Serve topped with cilantro, avocado slices, and lime wedges for squeezing.