Chicken and rice in one pot - easy, fast, tasty weeknight meal!<br /><br />Ingredients<br /><br />1 tablespoon olive oil<br />2¼ pounds chicken thighs, cut into 2" pieces<br />4 Anaheim or poblano chile peppers, chopped<br />1 small onion, chopped<br />1 tablespoon dried oregano, crushed<br />1 teaspoon sweet paprika<br />1 teaspoon salt<br />1 can (398 mL) tomato sauce<br />2 tomatos, chopped<br />1 can (1cup) pimientos, rinsed<br />Handfull stuffed green olives<br />2 tablespoons capers, rinsed<br />2 cups water<br />4 cups chicken stock<br />2½ cups rice<br /><br />Method:<br />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.<br />Add tomato sauce, tomatoes, pimientos, olives, capers, water, and stock; bring to a boil. Stir in rice; return to a boil then 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.
