Arroz con Pollo Breakfast Bowl (Soy-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Bell pepper (green or red)
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 4 cups Chicken broth
• 2 cups Long-grain rice
• 0.25 teaspoon Saffron threads
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Frozen peas
• 4 large Hard-boiled eggs

Instructions

1. 1In a bowl, season the 1.5 lbs of chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Make sure each piece is coated.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 400°F (200°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken on all sides until it has a nice golden-brown color, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and the 1 medium bell pepper, chopped, to the same pot. Cook, stirring occasionally, until they have softened, about 5 minutes. Add the 4 cloves of garlic, minced, and 2 tablespoons of tomato paste. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4. 4Stir in the 2 cups of long-grain rice and the 0.25 teaspoon of saffron threads. Cook for 1 minute, stirring to coat the rice grains.
5. 5Pour in the 4 cups of chicken broth. Bring the liquid to a rolling boil over high heat. Once boiling, reduce the heat to low, so the liquid is just gently simmering. Return the browned chicken thighs to the pot, nestling them into the rice mixture.
6. 6Cover the pot tightly with a lid. Let it simmer gently for 20-25 minutes, or until the rice is fully cooked and tender, and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. 7During the last 5 minutes of simmering, stir in the 0.5 cup of frozen peas. Continue to cook, covered, until the peas are heated through.
8. 8Serve the Arroz con Pollo hot. Divide the mixture among four bowls and top each serving with a sliced 4 large hard-boiled egg.

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