-- Prepare chicken stew through step 2 - 15 minutes
-- While stew cooks, toss salad (if serving) - 25 minutes
-- Complete stew and serve
Island Chicken Stew
1/2 cup roasted red peppers, coarsely chopped
1 tablespoon fresh cilantro, coarsely chopped
2 lb boneless skinless chicken thighs
1 tablespoon dry mojo seasoning
1 tablespoon canola oil
1 can chick peas (garbanzos), 15-16 oz, drained
1 (5-oz) package yellow rice mix
2 tablespoons sofrito
4 cups unsalted chicken stock
-- Chop peppers and cilantro.
1. Preheat large stock pot on medium-high 2-3 minutes. Season chicken on both sides with seasoning (wash hands). Place oil in pan, then add chicken; cook 2-3 minutes on each side or until golden.
2. Add chickpeas, rice mix, sofrito, stock, and peppers; bring to a boil.
3. Reduce heat to medium-low; simmer 20-25 minutes (uncovered), stirring occasionally, or until rice is tender and chicken pulls apart easily. Top with cilantro. Serve.
-- Complete your meal with an Italian salad, French bread, and rice pudding for dessert.
-- Add spinach or kale to this dish to give it some color and add a bright flavor.