Asopao de Pollo Recipe

Season chicken thighs with black pepper and adobo seasoning.

Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper red pepper onion garlic and tomato paste in the hot oil until the vegetables have softened slightly 3 to 4 minutes. Remove vegetables from the pot and set aside.

Pan fry chicken in the pot until browned 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice diced tomatoes chicken broth bay leaf and red pepper flakes. Bring to a boil then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside about 20 minutes.

Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.