Arroz con Pollo (Colombian Chicken and Rice)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 cups Long Grain Rice
• 4 cups Chicken Broth
• 1 medium Onion
• 1 medium Bell Pepper (any color)
• 4 cloves Garlic
• 2 medium Tomatoes
• 1 cup Peas
• 1 cup Carrots
• 2 tablespoons Annatto Oil (Achiote)
• 0.25 cup Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Cumin

Instructions

1. 1Pat dry the 1.5 lbs of chicken thighs. Season them all over with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of cumin.
2. 2Heat 2 tablespoons of annatto oil in a large, heavy-bottomed pot over medium-high heat (350°F / 175°C). Carefully place the seasoned chicken thighs in the hot oil. Brown them on all sides for about 3-4 minutes per side, until golden brown. Remove the chicken thighs from the pot and set them aside on a plate.
3. 3Add the 1 medium chopped onion, 1 medium chopped bell pepper, and 4 minced cloves of garlic to the same pot. Cook, stirring often, for about 5 minutes, until the vegetables are softened. Smell them to know they are done.
4. 4Add the 2 diced tomatoes to the pot. Cook for another 3 minutes, stirring occasionally, until they start to break down.
5. 5Add the 2 cups of long grain rice to the pot. Stir constantly for 1 minute, making sure every grain is coated with the oil and vegetable mixture.
6. 6Pour in the 4 cups of chicken broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, return the browned chicken thighs to the pot. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The rice should be tender and the chicken cooked through. You can check the chicken by inserting a thermometer into the thickest part; it should read 165°F (74°C).
7. 7During the last 5 minutes of simmering, stir in the 1 cup of peas and 1 cup of carrots. Ensure they are submerged in the liquid so they can cook.
8. 8Once the rice is cooked and the chicken is tender, remove the pot from the heat. Let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid. Before serving, stir in the 0.25 cup of chopped cilantro.

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