Arroz con Pollo (Colombian Rice with Chicken)

Instructions

1. 1In a bowl, season the about 680 g chicken thighs with 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon cumin, and 0.5 teaspoon turmeric powder. Mix well to ensure all pieces are coated.
2. 2Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 205°C (200°C). Carefully place the seasoned chicken thighs into the hot pot and brown them on all sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
3. 3Reduce the heat to medium, approximately 175°C. Add the chopped 1 medium onion and 1 medium bell pepper to the pot. Sauté for about 5 minutes, or until they begin to soften. Add the minced 4 cloves garlic and 2 tablespoons tomato paste, and cook for another minute, stirring constantly, until fragrant.
4. 4Stir in the 2 cups long-grain rice and the 0.25 teaspoon saffron threads. Cook for 1-2 minutes, stirring to coat the rice grains with the vegetable and tomato paste mixture.
5. 5Pour in the 4 cups chicken broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, approximately 95°C. Carefully return the browned chicken thighs to the pot, nestling them into the rice and broth. Cover the pot tightly.
6. 6Simmer the pot, covered, for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through. The internal temperature of the chicken should reach 74°C. If the rice seems dry before the chicken is cooked, add a little more chicken broth. Check occasionally.
7. 7Once the rice is cooked and the chicken is tender, remove the pot from the heat. Let the pot stand, covered, for 10 minutes. This resting period allows the rice to finish steaming and become fluffy. After resting, gently fluff the rice with a fork and stir in the 0.25 cup chopped cilantro.
8. 8Serve the Arroz con Pollo hot.

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