Arroz con Pollo Colombiano (Colombian Chicken and Rice)

Ingredients

• about 450 g Chicken thighs
• 2 cups Rice
• 1/2 medium Onion
• 1/2 medium Bell pepper
• 2 cloves Garlic
• 4 cups Chicken broth
• 1/2 cup Peas
• 1/2 cup Carrots
• 1/2 tsp Annatto powder (Achiote)
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pot over medium heat.
2. 2Brown chicken thighs on both sides.
3. 3Remove chicken from pot and set aside.
4. 4Add onion, bell pepper, and garlic to the pot and cook until softened.
5. 5Stir in rice and annatto powder.
6. 6Add chicken broth, peas, and carrots.
7. 7Return chicken to the pot.
8. 8Bring to a boil, then reduce heat and simmer for 25 minutes, or until rice is cooked and liquid is absorbed.

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