Asopao De Pollo

• 2 pounds boneless, skinless chicken thighs
• 1/2 teaspoon ground black pepper
• 1 serving light adobo seasoning (such as Goya (R))
• 3 tablespoons olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 cups medium-grain rice
• 2 (14.5 ounce) cans diced tomatoes
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, or to taste
• 1 cup frozen petite peas, thawed
• 1 cup sliced pimento-stuffed green olives
• 1/4 cup chopped fresh cilantro

1. Season chicken thighs with black pepper and adobo seasoning.
2. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

chicken, ground black pepper, olive oil, green bell pepper, red bell pepper, onion, garlic, tomato paste, rice, tomatoes, lowsodium, bay leaf, red pepper, frozen petite peas, green olives, fresh cilantro

Taken from www.allrecipes.com/recipe/228356/asopao-de-pollo/ (may not work)