Asopao de pollo

I'm trying to get back into healthier eating patterns after a few rocky (road) months, and I found quite a few appealing (and easy) recipes at EatingWell. This chicken and rice stew was fairly quick to put together, except for the chicken itself. Trimming chicken thighs is kind of disgusting, and there's lots to trim off (ugh). But the end result is richer and more flavourful than just using chicken breasts, so it's ultimately worth it.

This recipe makes a huge stew, so if you don't have an enormous pot, you may want to halve the recipe.

Asopao de pollo
adapted from this recipe

2 1/4 lbs chicken thighs, trimmed and cut into chunks
1 large onion, chopped
2 green peppers, chopped
2 jalapeno peppers, diced
1 1/2 tbsp Mexican oregano
1 1/2 tsp paprika
1 tsp salt
freshly ground pepper
1 can tomato sauce
3 tomatoes, seeded and chopped
small handful roasted red peppers, rinsed and chopped
16 jumbo pimiento-stuffed green olives, sliced
1 1/2 tbsp capers, rinsed (I used capers preserved in salt)
8 cups water
2 1/2 c rice (mixture of wild, brown, white, etc.)
1 bunch cilantro, chopped

Saute the onions and peppers in some olive oil, then add the chicken thighs to brown a bit. Stir in the spices, then add the tomato sauce, tomatoes, roasted red peppers, olives, capers,and water. Bring to a boil. Add the rice, and cook for 35-45 min until the rice and chicken are cooked (time will depend on what kind of rice you use). Stir in the cilantro, season to taste, and it's ready to serve. (Or in my case, freeze :-)