Puerto Rican Chicken Stew

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 1 Bay leaf
  • 3 tbsp Garlic
  • 1 Green bell pepper, small
  • 1 Red bell pepper, small
  • 1 (14 ounce can Tomatoes, no-salt added
  • 1/2 Yellow onion, small

• Canned Goods

  • 3 cups Chicken broth, low-sodium
  • 1 tbsp Tomato paste

• Condiments

  • 1/2 cup Green olives

• Pasta & Grains

  • 2/3 cup White rice, long grain

• Baking & Spices

  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tsp Vegetable oil

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 teaspoons vegetable oil
• 1 small green bell pepper, finely chopped
• 1 small red bell pepper, finely chopped
• 1/2 a small yellow onion, finely chopped
• 3 tablespoons minced garlic
• 1 tablespoon tomato paste
• 2/3 cup uncooked long grain white rice
• 1 (14 ounce) can no-salt-added diced tomatoes
• 3 cups low sodium chicken broth
• 1 bay leaf
• 1 teaspoon red pepper flakes
• 1/2 cup chopped green olives
• Optional toppings: Cilantro, Avocado, Lime Wedges

Directions

• Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
• Saute the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
• Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until chicken is cooked through and the rice is tender).
• Transfer the cooked chicken to a clean cutting board and shred with two forks. Return the shredded chicken to the pot and stir in the green olives.
• Serve topped with cilantro, avocado slices, and lime wedges for squeezing.