Arroz con Pollo (Dairy & Nut-Free)

Ingredients

• 2 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 large Onion
• 1 large Bell pepper
• 4 cloves Garlic
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1/4 teaspoon Saffron threads
• 1 cup Peas
• 1/4 cup Pimentos
• 1 teaspoon Cumin
• 1 teaspoon Oregano

Instructions

1. 1Pat the 2 lbs of chicken thighs dry with paper towels. In a large bowl, season the chicken thighs with 1 teaspoon of cumin and 1 teaspoon of oregano. Make sure each piece is coated.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 375°F (190°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken thighs on all sides for about 3-4 minutes per side, until they have a nice golden-brown color. Do not overcrowd the pot; brown in batches if necessary.
3. 3Remove the browned chicken thighs from the pot and set them aside on a clean plate. Add the 1 large onion, chopped, and the 1 large bell pepper, chopped, to the same pot. Sauté, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
4. 4Add the 4 cloves of garlic, minced, to the pot with the vegetables. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
5. 5Stir in the 2 cups of long-grain rice. Cook for 1 minute, stirring constantly, to lightly toast the rice grains. Pour in the 4 cups of chicken broth and add the 1/4 teaspoon of saffron threads. Stir everything together.
6. 6Bring the liquid in the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. After 25-30 minutes, check to see if the rice is tender and the liquid has been absorbed. Place the browned chicken thighs back into the pot, nestling them on top of the rice.
7. 7Stir in the 1 cup of peas and the 1/4 cup of pimentos. Cover the pot again and continue to cook for another 5 minutes, or until the peas are heated through and bright green. The chicken should be cooked through and reach an internal temperature of 165°F (74°C).
8. 8Remove the pot from the heat and let it rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish steaming. Serve the Arroz con Pollo hot.

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