Asopao de Pollo

Allow time to marinate the chicken.
Ingredients:
1 pound chicken breast (boneless skinless) - cut into bite-size pieces (Learn How)
1/2 pound chicken thighs - boneless, cut into bite-size pieces (Learn How)
1 tablespoon(s) jerk seasoning
3 tablespoon(s) vegetable oil
1 onion - peeled and small diced (Learn How)
4 garlic cloves - peeled and minced (Learn How)
1 jalapeno pepper - brunoise
1 red bell pepper - seeded and brunoise (Learn How)
1 cup(s) white wine
1 can(s) diced tomatoes - 14.5 oz., undrained
1 cup(s) rice (white, long grain) - uncooked
6 cup(s) - chicken stock (white)
1 tablespoon(s) lime juice
1/4 cup(s) cilantro leaves - pulled
1 pinch salt and pepper - to taste

Steps:

-Marinate the chicken pieces in the jerk seasoning (30 minutes to overnight).

-Heat a heavy bottom 1-gallon pot to medium. Add the oil and saute the chicken until lightly golden; set aside.

-Add the onions and garlic to the same pan and saute. Stir to coat with the residual marinade in the pot.

-Add the jalapeno, bell pepper and white wine. Deglaze the pan and reduce the wine by half.

-Stir in the tomatoes and rice. Add the chicken stock and bring to a boil.

-Once it boils, reduce the heat to low and add the reserved chicken.

-Continue to cook over low heat until the rice is finished (approximately 30 minutes).

-Add the lime juice and cilantro leaves last.

-Season to taste.

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