Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This Puerto Rican one-dish chicken and rice stew is rich in flavor.

Source: EatingWell Magazine, September/October 2007


Recipe Summary

1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

about 1 1/2 cups
450 calories; protein 29.9g; carbohydrates 51g; dietary fiber 5.1g; sugars 4g; fat 13.7g; saturated fat 3.2g; cholesterol 85mg; vitamin a iu 1201IU; vitamin c 71.8mg; folate 29.1mcg; calcium 57.2mg; iron 3.2mg; magnesium 120.8mg; potassium 503.3mg; sodium 620.3mg; thiamin 0.3mg.

3 starch, 1 vegetable, 3 lean meat