Asopao de Pollo

Recipe View 5 mins Season the chicken thighs generously with black pepper and adobo seasoning. Ensure all surfaces are coated evenly. (Prep time: 5 minutes)

Recipe View 8 mins In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the diced green pepper, red pepper, and onion. Sauté until the vegetables soften and become fragrant, approximately 5-7 minutes. Add the minced garlic and tomato paste, cooking for another minute until fragrant and the tomato paste darkens slightly. Remove the vegetables from the pot and set aside. (Cook time: 8 minutes)

Recipe View 10 mins In the same pot, increase the heat to medium-high. Sear the seasoned chicken thighs until browned on all sides, about 4-5 minutes per side. This step enhances the flavor of the stew. (Cook time: 10 minutes)

Recipe View 23 mins Return the cooked vegetables to the pot. Add the rice, diced tomatoes (with their juices), chicken broth, bay leaf, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently until the rice is tender and the chicken is cooked through, approximately 20-25 minutes. (Cook time: 23 minutes)

Recipe View 5 mins Stir in the thawed peas and sliced olives. Cook for an additional 5 minutes to heat through. (Cook time: 5 minutes)

Recipe View 2 mins Remove the pot from the heat and discard the bay leaf. Stir in the chopped fresh cilantro. (Prep time: 2 minutes)

Recipe View Serve the Asopao de Pollo hot, garnished with additional fresh cilantro.