Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 4 Anaheim or poblano chile peppers, chopped
• 1 small onion, chopped
• 1 tablespoon dried oregano, crushed
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 8-ounce can tomato sauce
• 1 tomato, chopped
• 1 4-ounce jar pimientos, rinsed
• 8 pimiento-stuffed green olives, sliced
• 2 tablespoons capers, rinsed
• 8 cups water
• 2 1/2 cups brown rice
• 2/3 cup packed chopped fresh cilantro

Directions

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.

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