Arroz con Pollo (Dairy-Free Chicken and Rice)

Instructions

1. 1Place the about 680 g of chicken thighs in a bowl and season them evenly with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of annatto oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides, about 3-4 minutes per side. Once browned, remove the chicken thighs from the pot and set them aside on a plate.
3. 3Reduce the heat to medium (176.7°C / 175°C). Add the diced 1 medium onion, the diced 1 medium red bell pepper, and the minced 4 cloves of garlic to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. You will see them become translucent and slightly tender.
4. 4Add the 2 cups of long-grain rice to the pot with the vegetables. Cook for 2 minutes, stirring the rice constantly to coat it with the oil and lightly toast the grains. The rice will become slightly opaque.
5. 5Pour in the 4 cups of chicken broth and bring the liquid to a rolling boil over high heat (232.2°C / 230°C). Once boiling, immediately reduce the heat to low (93.33°C / 95°C), and carefully return the browned chicken thighs to the pot. Stir in the 1/2 cup of peas and the 1/2 cup of carrots.
6. 6Cover the pot tightly with a lid and let it simmer gently for 25-30 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through. To check the chicken, insert a meat thermometer into the thickest part of a thigh; it should read 74°C.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and absorb any remaining liquid. Stir in the 1/4 cup of chopped cilantro just before serving.

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