Arroz con Pollo (Colombian Chicken and Rice)

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin. Toss to coat the chicken evenly.
2. 2Heat the 2 tbsp annatto oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 175°C. Carefully add the seasoned chicken thighs and brown them on all sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside on a plate.
3. 3Add the 1 cup sofrito to the same pot. Cook, stirring occasionally, for 5 minutes until it smells fragrant.
4. 4Add the 2 cups long-grain rice to the pot with the sofrito. Stir constantly for 2 minutes to toast the rice grains lightly.
5. 5Pour in the 4 cups chicken broth and bring the liquid to a rolling boil over high heat.
6. 6Return the browned chicken thighs to the pot. Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. The chicken should reach an internal temperature of 74°C.
7. 7Uncover the pot and stir in the 1 cup frozen peas, 1 cup diced carrots, and 1 cup diced bell pepper. Cover again and cook for another 5 minutes, or until the vegetables are tender-crisp.
8. 8Remove the pot from the heat. Let it rest, covered, for 5 minutes to allow the flavors to meld. Stir in the 1/4 cup chopped cilantro just before serving.