Puerto Rican Chicken Stew
Joel Figueroa - BC Lions
Joel Figueroa - BC Lions
Recipe - Seton
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
Shop Ingredients
Makes 0 servings
Save-On-Foods - Chicken Thighs Boneless, Skinless, Fresh, 425 Gram
$10.30 avg/ea$2.42/100g
Western Family - Vegetable Oil, 1.42 Litre
Earn 300 Points
$8.79$0.62/100ml
Bell Peppers - Green, Fresh, 240 Gram
$2.38 avg/ea$0.99/100g
Bell Peppers - Red, Hot House, 226 Gram
$2.64 avg/ea$1.17/100g
Onions - Yellow, Medium, 215 Gram
$1.18 avg/ea$0.55/100g
Garlic - White, Bulk, 1 Each
$0.63
Not Available
Western Family - Long Grain White Rice, 1.81 Kilogram
$5.49 was $6.29$0.30/100g
Not Available
Western Family - Chicken Broth No Salt Added, 946 Millilitre
$1.89 was $2.39$0.20/100ml
Western Family - Bay Leaves, 22 Gram
$3.95 was $4.39$17.95/100g
Western Family - Pepper - Crushed Red, 62 Gram
$5.39 was $5.99$8.69/100g
Western Family - Sliced Manzanilla Olives, 375 Millilitre
Earn 175 Points
$4.49$1.20/100ml
Cilantro - Fresh, Bunch, 1 Each
$1.69
Avocados - Ripe, Fresh, 1 Each
$1.99
Limes - Fruit, Fresh, 1 Each
$0.89 was $0.99
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.