Chicken Asopao

1 tsp dried oregano
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
10 chicken thighs (about 3 pounds), skinned
2 tbsp EVO oil
1 1/2c Roasted Peppers and Tomato Sauce
3/4 c diced plum tomato
1 1/2c uncooked medium-grain rice
2/3 c dry white wine
1/2 c diced bologna
1 c of pitted green olives and capers
4 c water
16 oz chicken broth
1 c frozen green peas, thawed

Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture. Heat EVO oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Roasted Peppers and Tomato Sauce and tomato; cook 3 minutes, stirring frequently. Add rice, wine, bologna, and olives; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.

The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal.