Easy Asopao De Pollo - Chicken And Rice Stew - cooking recipe

Ingredients

2 1/4 lbs boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
1 tablespoon extra virgin olive oil
4 chili peppers, chopped (Anaheim or poblano preferred)
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 (8 ounce) can tomato sauce
1 tomatoes, chopped
1 (4 ounce) jar pimientos, rinsed
8 pimento stuffed olives, sliced
2 tablespoons capers, rinsed
8 cups water
2 1/2 cups brown rice
2/3 cup fresh cilantro, chopped

Preparation

Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
Stir in cilantro and serve.