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5 tablespoons olive oil, divided
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2 pounds skinless, boneless chicken thighs
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1 teaspoon adobo seasoning
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1/4 teaspoon freshly ground black pepper, plus more to taste
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2 red bell peppers, thinly sliced
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1 onion, finely chopped
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4 garlic cloves, finely chopped
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2 tablespoons tomato paste
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4 cups chicken stock or low-sodium chicken broth
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2 (14.5-ounce) cans diced tomatoes
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2 cups water
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1 bay leaf
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1/4 teaspoon crushed red pepper
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1 1/2 cups medium-grain rice
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1/2 teaspoon kosher salt, plus more to taste
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1 cup frozen peas, thawed
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1 cup small pimiento-stuffed olives
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1/4 cup cilantro, chopped
Soupy Rice with Chicken and Vegetables
Caramelized tomato paste, briny pimento-stuffed olives, and aromatics give this soupy rice dish the foundation to stand alone as a hearty main course.
Nutrition Information
224
Calories
25g
Carbohydrates
27g
Protein
411mg
Potassium
9g
Fiber
3g
Sugar
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