Easy Asopao De Pollo - Chicken And Rice Stew

• 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

1. 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.
2. 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.
3. Stir in cilantro and serve.

chicken thighs, extra virgin olive oil, chili peppers, onion, oregano, sweet paprika, salt, tomato sauce, tomatoes, pimientos, olives, capers, water, brown rice, fresh cilantro

Taken from www.food.com/recipe/easy-asopao-de-pollo-chicken-and-rice-stew-251176 (may not work)