• One-Pot Dominican-Style Chicken and Rice

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  • 1 small onion, peeled
    1 large green bell pepper, cored
    1 tablespoon canola oil
    3 garlic cloves, peeled and minced
    4 large pimento-stuffed olives, quartered
    2 tablespoons tomato paste
    2 teaspoon chili powder
    1 teaspoon ground cumin
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1/2; teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon cayenne pepper (optional)
    2 1/4 cups low-sodium chicken broth
    1 cup quick-cooking brown rice
    4 boneless, skinless chicken thighs (about 1 pound total)
    Thinly slice the onion into half-moons and chop the bell pepper. In a large skillet that has a tight-fitting lid, heat the oil over medium-high heat. Add onion and pepper and cook until soft and browned around edges, for about 5 minutes.
    Add the tomato paste to skillet and cook, stirring, until it is incorporated and slightly darker in color, for 1 minute. Add minced garlic, the chili powder, cumin, onion powder, garlic powder, salt, black pepper and cayenne, if using; cook, stirring, for 1 minute. Add the broth, rice and olives, then add the chicken. Cover and bring to a boil over high heat, then lower the heat to medium-low and simmer until nearly all liquid is absorbed, rice is soft and chicken is cooked through, for about 15 minutes.
    Makes 4 servings.
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