Argentine Chicken and Rice (Arroz con Pollo)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 1.5 cups Long-grain rice
• 3 cups Chicken broth
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Frozen peas
• 2 tablespoons Chopped fresh parsley

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1.5 lbs of boneless, skinless chicken thighs. Cook for 3-4 minutes per side, until browned. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, and the 1 medium red bell pepper, chopped, to the same pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened. Add the 4 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
3. 3Stir in the 1.5 cups of long-grain rice, coating it with the vegetables and oil. Add the 3 cups of chicken broth, 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 0.5 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together and bring the mixture to a boil.
4. 4Carefully return the browned chicken thighs to the pot, nestling them into the rice mixture. Once the liquid is boiling again, reduce the heat to low (200°F/95°C), cover the pot tightly, and let it simmer for 20-25 minutes. The rice should be tender and the chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
5. 5Stir in the 1 cup of frozen peas. Cover the pot again and cook for an additional 2 minutes, or until the peas are heated through.
6. 6Remove the pot from the heat. Let it stand, covered, for 5 minutes. This allows the rice to finish steaming and absorb any remaining liquid. Stir in the 2 tablespoons of chopped fresh parsley.
7. 7Serve the Argentine Chicken and Rice hot, ensuring each portion includes chicken and rice. Garnish with any extra fresh parsley if desired.

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