Arroz con Pollo Colombiano (Colombian Chicken and Rice)

Ingredients

• 2 cups Rice
• about 450 g Chicken thighs
• 1 medium Onion (diced)
• 1 medium Bell pepper (diced)
• 1/2 cup Peas
• 1/2 cup Carrots (diced)
• 4 cups Chicken broth
• 2 tbsp Vegetable oil
• 1/4 tsp Saffron

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

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the about 450 g of chicken thighs and cook for 3-4 minutes per side, until browned. Do not cook through.
2. 2Add the 1 medium onion (diced) and 1 medium bell pepper (diced) to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
3. 3Stir in the 2 cups of rice, 1/2 cup of peas, and 1/2 cup of carrots (diced). Cook for 1 minute, stirring constantly, until the rice is lightly toasted.
4. 4Pour in the 4 cups of chicken broth and add the 1/4 teaspoon of saffron. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice has absorbed most of the liquid and is tender. You should hear gentle bubbling.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
7. 7Carefully remove the about 450 g of chicken thighs from the pot. Place them on a cutting board and use two forks to shred the meat. Return the shredded chicken to the pot.
8. 8Stir the shredded chicken into the rice mixture. Serve immediately.

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