What's This?
Serving size 8
Prep Time
Total Time


1 Tbsp extra virgin olive oil2 ¼ lb boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces4 Anaheim or poblano chile peppers, chopped1 small onion, chopped1 Tbsp dried oregano, crushed1 tsp sweet paprika1 tsp salt8 oz tomato sauce1 tomato, chopped4 oz jar pimientos, rinsed8 pimiento-stuff green olives, sliced2 Tbsp capers, rinsed8 cup water2 ½ cup brown rice⅔ cup packed chopped fresh cilantro


1. Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.

2. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.

Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 450
  • Calories from fat 126
  • Total Fat 14gm 22%
  • Sodium 634mg 26%
  • Total Carbohydrates 51gm 17%
  • Fiber 5gm 20%
  • Protein 30gm
  • Cholesterol 85mg 28%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Soup, Diabetic, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Chicken, Vegetable, Rice, Tomato, Caribbean, Latin American, Easy, Fall, Spring, Summer, Winter

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