Arroz con Pollo (Dairy-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Long-grain rice
• 2 tablespoons Coconut oil
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 4 cups Chicken broth
• 1 cup Peas
• 1 cup Carrots
• 0.25 cup Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 packet Sazon seasoning

Instructions

1. 1Season the 1.5 lbs of chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 packet of Sazon seasoning. Make sure each piece is evenly coated.
2. 2Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion (chopped), 1 medium red bell pepper (chopped), and 4 cloves of garlic (minced) to the same pot. Cook, stirring occasionally, over medium heat, about 300°F (150°C), until the vegetables are softened, about 5 minutes. You will see them become translucent and slightly tender.
4. 4Stir in the 2 cups of long-grain rice. Cook for 1 minute, stirring constantly, until the edges of the rice grains look slightly translucent.
5. 5Pour in the 4 cups of chicken broth and bring the liquid to a rolling boil over high heat, about 400°F (200°C). Once boiling, return the browned chicken thighs to the pot. Make sure they are mostly submerged in the liquid.
6. 6Reduce the heat to low, about 200°F (95°C), cover the pot tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time. The rice should be cooked through and the chicken should be tender.
7. 7Gently stir in the 1 cup of peas and 1 cup of carrots. Cover the pot again and cook for an additional 5 minutes, or until the peas and carrots are heated through and tender. Stir in the 0.25 cup of chopped cilantro just before serving.
8. 8Serve the Arroz con Pollo hot.

Substitutions

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