Arroz con Pollo (Chicken and Rice)

Ingredients

• 8 pieces Chicken pieces (thighs, drumsticks)
• 2 cups Rice
• 1 medium Yellow onion, chopped
• 3 cloves Garlic, minced
• 1 bunch Cilantro, chopped
• 1 cup Peas
• 1 cup Carrots, diced
• 4 cups Chicken broth
• 2 tbsp Vegetable oil
• 1 tbsp Aji Amarillo paste
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F / 200°C). Add the 8 pieces of chicken pieces and sear them for about 3-4 minutes per side, until they are golden brown all over. Remove the seared chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium yellow onion, chopped, and the 3 cloves of garlic, minced, to the same pot. Cook over medium heat (about 300°F / 150°C) for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. 3Add the 2 cups of rice to the pot. Stir the rice constantly for 1-2 minutes, toasting it lightly until it smells slightly nutty. This helps the rice grains stay separate.
4. 4Pour in the 4 cups of chicken broth. Add the 1 tablespoon of Aji Amarillo paste, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Stir everything together and bring the liquid to a rolling boil over high heat (about 400°F / 200°C).
5. 5Carefully return the 8 pieces of seared chicken to the pot, nestling them into the liquid. Once the liquid returns to a simmer, reduce the heat to low (about 200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The rice is cooked when it has absorbed most of the liquid and is tender.
6. 6During the last 5 minutes of cooking, stir in the 1 cup of peas and the 1 cup of carrots, diced. Also stir in the 1 bunch of cilantro, chopped. Cover the pot again and let it finish cooking until the peas and carrots are tender.
7. 7Let the Arroz con Pollo rest, covered, off the heat for 5 minutes before serving. This allows the flavors to meld and the rice to finish absorbing any remaining moisture. Serve hot.

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