Asopao

16 ingredients
2 steps

Ingredients

  • 3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 4 cups fat-free, less-sodium chicken broth
  • 1 teaspoon paprika
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup uncooked long-grain rice
  • 1/2 cup chopped bottled roasted red bell peppers
  • 1 tablespoon capers
  • 3/4 cup (3 ounces) grated Manchego cheese

Directions

  1. 1
    Sprinkle chicken with oregano, black pepper, and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 4 minutes or until lightly browned. Remove chicken from pan; cover and keep warm.
  2. 2
    Add onion, green bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Add broth, paprika, and tomatoes; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until rice is almost tender. Stir in chicken; cover and cook 4 minutes or until chicken is done. Stir in red bell peppers and capers. Sprinkle each serving with cheese.

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