Arroz con Pollo (Dairy-Free)

Ingredients

• about 680 g Chicken Thighs
• 2 cups Long Grain Rice
• 1 bunch Cilantro
• 1 cup Spinach
• 1 medium Red Bell Pepper
• 1 cup Green Peas
• 1 medium Onion
• 4 cloves Garlic
• 4 cups Chicken Broth
• 0.5 cup Coconut Milk
• 2 tablespoons Plant-Based Butter
• 2 tablespoons Vegetable Oil
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Pat the about 680 g of Chicken Thighs dry with paper towels. Season them all over with the 1 teaspoon of Salt, 0.5 teaspoon of Black Pepper, and 1 teaspoon of Ground Cumin.
2. 2Heat the 2 tablespoons of Vegetable 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. Sear them for 3-4 minutes per side, until they are nicely browned. Remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the 2 tablespoons of Plant-Based Butter to the same pot. Once melted, add the 1 medium Onion, chopped, and the 4 cloves of Garlic, minced. Cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add the 2 cups of Long Grain Rice to the pot. Stir the rice constantly for 2 minutes, making sure each grain is coated in the onion and garlic mixture. This helps the rice cook evenly.
5. 5While the rice is toasting, prepare the green sauce. In a blender, combine the 1 bunch of Cilantro (stems and leaves), the 1 cup of Spinach, the 1 medium Red Bell Pepper (seeds removed and roughly chopped), the 0.5 cup of Coconut Milk, and 1 cup of the Chicken Broth. Blend until the mixture is completely smooth.
6. 6Pour the blended green sauce into the pot with the rice. Add the remaining 3 cups of Chicken Broth and the 1 cup of Green Peas. Stir everything together well. Bring the liquid to a rolling boil over high heat.
7. 7Once boiling, immediately reduce the heat to low, about 95°C. Carefully nestle the seared chicken thighs back into the pot, submerging them in the liquid. Cover the pot tightly with a lid. Let it simmer gently for 30-35 minutes, or until the rice has absorbed all the liquid and is tender, and the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Serve the Arroz con Pollo hot.

Substitutions

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