Chapea con Pollo (Dominican Rice and Beans with Chicken)

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 4 boneless chicken thighs, cut into bite-sized pieces 4 boneless chicken thighs, cut into bite-sized pieces
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 cup (200g) canned pigeon peas, drained and rinsed 1 cup (200g) canned pigeon peas, drained and rinsed
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and cilantro. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the rice, pigeon peas, oregano, cumin, and paprika. Cook for a few minutes, stirring occasionally, to toast the rice and spices.
4. 4.
   Pour in the chicken broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
5. 5.
   Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Chicken thighs — For extra flavor, marinate the chicken thighs in a mixture of lime juice, garlic, and spices for 30 minutes before cooking.
• Pigeon peas — If you can't find canned pigeon peas, you can use cooked dried pigeon peas instead. Just make sure to adjust the cooking time accordingly.

Tips & Tricks

• To add a smoky flavor, you can substitute some of the chicken broth with vegetable or chicken stock made from smoked bones.
• For a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the sofrito.
• Serve with a squeeze of fresh lime juice for a burst of citrusy flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Chapea con Pollo as a main course, accompanied by a fresh green salad or fried plantains. Garnish with additional chopped cilantro for a pop of color and freshness.

Presentation advice

For an appealing presentation, mound the Chapea con Pollo in the center of a large serving platter and garnish with sprigs of fresh cilantro. Serve with a side of sliced avocado and lime wedges for guests to customize their plates.