Arroz con Pollo (Chicken and Rice)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, carefully add the about 450 g of chicken thighs. Cook the chicken for about 6-8 minutes, turning occasionally, until it is browned on all sides.
2. 2Add the 0.5 medium onion (chopped), 0.5 medium red bell pepper (chopped), and 2 cloves of garlic (minced) to the pot with the chicken. Cook for 5-7 minutes, stirring often, until the vegetables have softened and the onion looks translucent.
3. 3Stir in the 2 cups of rice and the 1 packet of Sazon seasoning. Cook for 1 minute, stirring constantly, to lightly toast the rice and coat it with the seasoning.
4. 4Pour in the 4 cups of chicken broth. Increase the heat to medium-high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time.
5. 5After 20 minutes, remove the lid. Stir in the 0.5 cup of green peas and the 0.5 cup of carrots. Replace the lid and continue to simmer for another 5 minutes, or until the rice is tender and all the liquid has been absorbed.
6. 6Remove the pot from the heat. Let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Then, stir in the 0.25 cup of chopped cilantro.
7. 7Serve the Arroz con Pollo hot.

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