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Ingredients

2 pounds boneless, skinless chicken thighs ½ teaspoon ground black pepper 1 serving light adobo seasoning (such as Goya ®) 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 ½ cups medium-grain rice 2 (14.5 ounce) cans diced tomatoes 6 cups low-sodium chicken broth 1 bay leaf ¼ teaspoon red pepper flakes, or to taste 1 cup frozen petite peas, thawed 1 cup sliced pimento-stuffed green olives ¼ cup chopped fresh cilantro

Nutrition Info

549.7 calories carbohydrate: 55.2 g cholesterol: 130.6 mg fat: 17.7 g fiber: 5.2 g protein: 38.1 g saturatedFat: 3.1 g servingSize: - sodium: 2149.1 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Season chicken thighs with black pepper and adobo seasoning.
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.
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.
Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

6 servings

This traditional Puerto Rican chicken and rice stew is filling and flavorful.