Arroz con Pollo (Dairy-Free Chicken and Rice)

Ingredients

• 2 lbs Chicken thighs
• 2 cups Rice
• 4 cups Chicken broth
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 1 cup Peas
• 1 cup Carrots, diced
• 3 cloves Garlic, minced
• 2 tbsp Annatto oil
• 1/4 cup Cilantro, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Turmeric

Instructions

1. 1Season the chicken thighs with salt, pepper, and turmeric.
2. 2Heat the annatto oil in a large pot over medium heat. Brown the chicken thighs on all sides. Remove the chicken and set aside.
3. 3Add the chopped onion, bell pepper, and minced garlic to the pot. Cook until softened, about 5 minutes.
4. 4Add the rice to the pot and cook for 2 minutes, stirring constantly.
5. 5Pour in the chicken broth and bring to a boil.
6. 6Return the chicken thighs to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the chicken is cooked through.
7. 7Stir in the peas and diced carrots. Cook for another 5 minutes.
8. 8Garnish with chopped cilantro before serving.

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