Puerto Rican Chicken Asopao (Rice Stew)

1. 1

   Season the chicken thighs with black pepper and adobo seasoning.

2. 2

   Heat olive oil in a large pot over medium-high heat. Cook and stir the green pepper, red pepper, onion, garlic, and tomato paste in the hot oil until the vegetables soften slightly, 3 to 4 minutes. Remove the vegetables from the pot and set them aside.

3. 3

   Pan-fry the chicken in the pot until browned, 4 to 5 minutes per side. Return the cooked vegetables to the pot along with the rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce the heat to medium-low and simmer until the rice is tender and the chicken is no longer pink inside, about 20 minutes.

4. 4

   Stir in the peas and olives and cook for 5 more minutes. Remove from the heat and discard the bay leaf. Stir in the cilantro and serve.

• Calories 681.11 kcal High
• Protein 38.16 g Good Source
• Carbs 70.99 g Moderate
• Total Fat 28.41 g High
• Saturated Fat 6.47 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 136.19 mg High
• Sodium 2087.52 mg High
• Fiber 6.47 g Good Source
• Sugar 10.74 g High
• Added Sugar 0.0 g Low Source
• Calcium 73.88 mg Low Source
• Iron 5.48 mg Good Source
• Potassium 460.83 mg Low Source
• Vitamin A 75.18 mcg_rae Low Source
• Vitamin C 34.73 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅