Arroz con Pollo (Colombian Chicken and Rice)

Ingredients

• 1.5 lb Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1 can Diced tomatoes
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 3 cloves Garlic, minced
• 2 tablespoons Annatto oil (achiote oil)
• 0.25 cup Cilantro, chopped
• 0.5 cup Peas, frozen
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Cumin

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 2 tablespoons of annatto oil and let it heat up until it shimmers.
2. 2Carefully add the 1.5 lb of chicken thighs to the hot pot. Sear them for 3-4 minutes per side, until they are nicely 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 pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
4. 4Stir in the 3 cloves of garlic, minced, and cook for 1 minute more, until you can smell its fragrance.
5. 5Add the 1 can of diced tomatoes, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of cumin to the pot. Stir everything together.
6. 6Add the 2 cups of long-grain rice to the pot and stir it for about 1 minute to coat the grains with the tomato mixture. Pour in the 4 cups of chicken broth and bring the liquid to a rolling boil.
7. 7Return the browned 1.5 lb of chicken thighs to the pot. Once the liquid is boiling again, reduce the heat to low, cover the pot tightly, and let it simmer for 25-30 minutes. The rice should be tender and the chicken cooked through (internal temperature of 165°F / 74°C).
8. 8Gently stir in the 0.5 cup of frozen peas and the 0.25 cup of chopped cilantro. Cover the pot again and let it sit off the heat for 5 minutes to allow the peas to warm through and the flavors to meld.
9. 9Serve the Arroz con Pollo hot.

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