Inspired by Asopao de Pollo from Betty Crocker’s International Cookbook and various online recipes. This can be cooked on the stovetop in a covered pan, but I think it would work better in the oven.
For you Kelsey.
2-3 pounds of Chicken – a broiler chicken cut up or my preference, boneless chicken thighs
1/4 cup flour
salt and pepper to taste
1 tsp. dried oregano leaves
1/2 tsp. ground corriander
2-3 Tbsp. oil
1 1/2 cups chicken broth, heated
1/2 cup tomato sauce/puree/diced tomatoes & their liquid
1 onion, diced
2 cloves garlic, chopped
1 cup uncooked rice
2-3 carrots, diced
1 green or red pepper, I used 2 frozen, roasted poblanos
1/2 cup cooked ham, diced
1 cup (+/-) frozen peas
1/3 cup pitted green olives, sliced
1 Tbsp. capers
Heat oven to 350F.
Dust the chicken with flour and season with salt, pepper, corriander & oregano.
Heat oil in an heavy 12-inch skillet or Dutch oven. Add chicken, brown, about 3 minutes per side. Remove from pan.
Add onions, peppers, carrots, garlic and ham to pan and sauce until softened. Add rice and stir until coated and color changes. Stir in chicken broth and tomatoes. Bring to a boil and cover.
If cooking on the stovetop, lower heat to low and simmer for 20 minutes.
If using the oven, place in preheated oven for 20 minutes.
After 20 minutes, add peas, olives and capers, return lid and simmer an additional 5 minutes or until rice is tender and all the liquid is absorbed.
Serve with grated parmesan or cotija cheese if desired.