Arroz con Pollo Breakfast Bowl (Gluten-Free)

Instructions

1. 1Pat the about 680 g of chicken thighs dry with paper towels. Season them evenly with 1 tsp salt and 0.5 tsp black pepper.
2. 2Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat, about 204.4°C (200°C). Carefully place the seasoned chicken thighs in the hot oil and sear for 4-5 minutes per side, until they are golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 4 cloves of minced garlic and the 1 medium red bell pepper, cut into 1.27 cm pieces, to the same pot. Cook, stirring frequently, for 3-4 minutes, until the garlic is fragrant and the bell pepper has softened.
4. 4Stir in the 2 tbsp of Aji Amarillo paste and cook for 1 minute, stirring constantly, until it is fragrant.
5. 5Add the 1.5 cups of Arborio rice to the pot. Stir for 1 minute to coat the rice grains with the paste mixture.
6. 6Pour in the 4 cups of gluten-free chicken broth and bring the mixture to a rolling boil. Then, return the seared chicken thighs to the pot. Reduce the heat to low, cover the pot tightly, and simmer for 30-35 minutes, or until the Arborio rice is tender and has absorbed most of the liquid, and the chicken is cooked through (internal temperature of 74°C or 74°C).
7. 7Stir in the 1 cup of green peas and the 0.5 cup of chopped cilantro. Cook, uncovered, for another 5 minutes, until the peas are bright green and tender.
8. 8Remove the pot from the heat. Stir in the 2 tbsp of lime juice. Let the arroz con pollo rest for 5 minutes before serving.

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