Asopao de pollo

Ingredients

• 6 tablespoons olive oil, divided 
• 2 pounds skinless, boneless chicken thighs 
• 1 Tbsp Adobo seasoning (see below)
• 2 red bell peppers, thinly sliced
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped 
• 4 cups chicken broth 
• 2 (14.5-ounces) cans diced tomatoes
• 1/4 teaspoon crushed red pepper
• 1 cup rice
• 1 cup thawed frozen peas

Directions

• Season the chicken with the adobo seasoning.
• In large pot, brown chicken in 3 Tbsp oil then transfer to a plate.
• Add remaining 3 Tbsp oil to the pot, and cook bell peppers, onion, and garlic, for about 6 minutes. 
• Stir in the chicken broth, diced tomatoes (including juice), crushed red pepper and bring to a boil. 
• Stir in the chicken, rice, peas, cover and cook over low heat for 20 minutes.

Adobo Seasoning 

• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder

***