Chicken Asopao

🛒 Ingredients

• Boneless, skinless chicken thighs 125 g · 205 kcal
• Short-grain white rice (uncooked) 40 g · 144 kcal
• Olive oil 5 g · 45 kcal
• Yellow onion, diced 25 g · 10 kcal
• Green bell pepper, diced 25 g · 5 kcal
• Garlic, minced 3 g · 4 kcal
• Fresh cilantro, chopped 1 g · 0 kcal
• Tomato sauce 38 g · 8 kcal
• Low-sodium chicken broth 200 g · 20 kcal
• Frozen green peas 20 g · 16 kcal
• Pimento-stuffed green olives, sliced 10 g · 12 kcal
• Sazón with Achiote (Annatto) 3 g · 4 kcal
• Dried oregano 1 g · 0 kcal
• Ground cumin 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season them generously with salt and pepper; then cut them into 1-inch pieces.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until browned on all sides, then remove and set aside.
3. Add diced onion and bell pepper to the pot, sauté for 5-7 minutes until softened, then add minced garlic and cook for another minute until fragrant.
4. Stir in tomato sauce, Sazón, oregano, cumin, and bay leaf; cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld.
5. Return the seared chicken to the pot, then add the rice, chicken broth, and sliced olives. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Stir in the frozen green peas and continue to simmer for another 5-10 minutes, or until the rice is tender and has absorbed most of the liquid, creating a thick, soupy consistency.
7. Remove from heat, discard the bay leaf, and let it rest for a few minutes before serving. Garnish with fresh chopped cilantro.