Arroz con Pollo (Dairy-Free, Egg-Free)

Ingredients

• 2 lbs Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1 medium Onion
• 1 medium Bell pepper (red)
• 1 cup Peas (frozen)
• 1 cup Carrots
• 3 cloves Garlic
• 1 tsp Annatto powder (achiote)
• 1/2 tsp Cumin
• 1/4 tsp Turmeric
• 1/4 cup Cilantro
• 2 tbsp Vegetable oil

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C).
2. 2Season the 2 lbs of chicken thighs with salt, pepper, 1/2 teaspoon cumin, and 1/4 teaspoon turmeric. Place the seasoned chicken thighs into the hot pot and brown them on all sides for about 3-4 minutes per side until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, diced, and the 1 medium red bell pepper, diced, to the same pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened. Add the 3 cloves of garlic, minced, and cook for 1 more minute until fragrant.
4. 4Stir in the 1 teaspoon annatto powder and the 2 cups of long-grain rice. Toast the rice and spices for 1-2 minutes, stirring constantly, until the rice is lightly coated and smells nutty.
5. 5Pour in the 4 cups of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, return the browned 2 lbs of chicken thighs to the pot, and cover the pot tightly with a lid.
6. 6Simmer for 20-25 minutes, or until the 2 cups of long-grain rice is fully cooked and has absorbed most of the liquid, and the chicken is tender and cooked through (internal temperature should reach 165°F / 74°C).
7. 7Stir in the 1 cup of frozen peas and the 1 cup of carrots. Cover the pot again and cook for an additional 5 minutes, allowing the peas and carrots to heat through.
8. 8Remove the pot from the heat. Let the Arroz con Pollo rest, covered, for 5 minutes to allow the flavors to meld. Stir in the 1/4 cup of chopped cilantro just before serving.

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