Arroz con Pollo (Chicken and Rice)

Ingredients

• 2 lbs Chicken pieces (bone-in, skin-on)
• 2 cups Rice
• 4 cups Chicken broth (low sodium)
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 1 cup Peas, frozen
• 1 medium Carrot, diced
• 1 bunch Cilantro, packed
• 4 cloves Garlic, minced
• 1 medium Onion, diced
• 2 tbsp Vegetable oil
• 1 tbsp Aji Amarillo paste
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Season the 2 lbs of chicken pieces with 1 tsp of salt and 1/2 tsp of black pepper.
2. 2Heat 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Brown the seasoned 2 lbs of chicken pieces on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, diced, 4 cloves of garlic, minced, 1 medium green bell pepper, diced, and 1 medium red bell pepper, diced, to the same pot. Sauté these vegetables over medium heat (350°F / 175°C) until they have softened, about 5 minutes.
4. 4Add the 2 cups of rice to the pot with the softened vegetables. Stir the rice constantly for 1 minute over medium heat (350°F / 175°C) until the grains appear slightly toasted.
5. 5While the rice is toasting, combine the 1 bunch of cilantro, packed, 1 tbsp of Aji Amarillo paste, and about 1/2 cup of the 4 cups of chicken broth in a blender. Blend until the mixture is completely smooth.
6. 6Pour the blended cilantro mixture and the remaining 3.5 cups of chicken broth into the pot with the rice and vegetables. Stir to combine.
7. 7Add the 1 medium carrot, diced, and the 1 cup of frozen peas to the pot. Return the browned 2 lbs of chicken pieces to the pot, nestling them into the liquid. Bring the mixture to a boil over medium-high heat (400°F / 200°C).
8. 8Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The dish is ready when the rice has absorbed all the liquid and is tender, and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
9. 9Let 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 steaming.

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