Arroz con Pollo (Dairy-Free)

Instructions

1. 1In a bowl, season the about 680 g of Chicken Thighs with 1 tsp of Salt, 0.5 tsp of Black Pepper, and 1 tsp of Cumin. Ensure each thigh is evenly coated.
2. 2Heat 2 tbsp of Vegetable Oil in a large heavy-bottomed pot over medium-high heat (204.4°C / 200°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken thighs 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 chopped 1 medium Yellow Onion, minced 4 cloves of Garlic, and the chopped 1 medium Green Bell Pepper and 1 medium Red Bell Pepper to the same pot. Sauté these vegetables over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until they have softened.
4. 4Stir in the 2 tbsp of Aji Amarillo Paste and cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the 2 cups of Long Grain Rice to the pot. Stir the rice for 1 minute to coat it evenly with the vegetable and paste mixture.
6. 6Pour in the 4 cups of Chicken Broth. Increase the heat to high and bring the liquid to a rolling boil.
7. 7Carefully return the browned about 680 g of Chicken Thighs to the pot, nestling them into the rice and broth. Reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice is cooked when it has absorbed all the liquid and is tender. The chicken should reach an internal temperature of 74°C.
8. 8Stir in the 1 cup of Peas and the 0.5 cup of chopped Cilantro. Cover the pot again and cook for an additional 5 minutes, allowing the peas to heat through and the cilantro to wilt slightly.
9. 9Serve the Arroz con Pollo hot.

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