-
2 pounds boneless, skinless chicken thighs
-
½ teaspoon ground black pepper
-
2 tablespoons light adobo seasoning (such as Goya ®)
-
3 tablespoons olive oil
-
1 medium green bell pepper, diced
-
1 medium red bell pepper, diced
-
1 medium onion, diced
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4 cloves garlic, minced
-
2 tablespoons tomato paste
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1 ½ cups medium-grain rice
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2 (14.5 ounce) cans diced tomatoes
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6 cups low-sodium chicken broth
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1 large bay leaf
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¼ teaspoon red pepper flakes, or to taste
-
1 cup frozen petite peas, thawed
-
1 cup sliced pimento-stuffed green olives
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¼ cup chopped fresh cilantro
Nutrition Information
233
Calories
33g
Carbohydrates
22g
Protein
554mg
Potassium
8g
Fiber
5g
Sugar
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