Arroz con Pollo (Dairy & Nut-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 red Bell Pepper
• 3 cloves Garlic
• 2 cups Long Grain Rice
• 4 cups Chicken Broth
• 2 tbsp Tomato Paste
• 1 tsp Cumin
• 0.5 tsp Oregano
• 0.25 tsp Saffron
• 0.5 cup Green Peas
• 2 oz Pimientos
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Pat the 1.5 lbs Chicken Thighs dry with paper towels. Season them all over with the 1 tsp Salt and the 0.5 tsp Black Pepper.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Carefully place the seasoned chicken thighs in the hot oil. Brown them for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside on a plate.
3. 3Add the 1 medium Onion, chopped into 1/2-inch pieces, and the 1 red Bell Pepper, also chopped into 1/2-inch pieces, to the same pot. Cook, stirring occasionally, for 5-7 minutes until they are softened. Add the 3 cloves Garlic, minced, and cook for 1 minute more until fragrant.
4. 4Stir in the 2 cups Long Grain Rice and the 2 tbsp Tomato Paste. Cook, stirring constantly, for 1 minute to toast the rice and combine with the tomato paste.
5. 5Pour in the 4 cups Chicken Broth. Add the 1 tsp Cumin, 0.5 tsp Oregano, and 0.25 tsp Saffron. Stir everything together and bring the liquid to a rolling boil.
6. 6Carefully return the browned 1.5 lbs Chicken Thighs to the pot, nestling them into the rice mixture. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The rice should be tender and most of the liquid absorbed. The chicken should reach an internal temperature of 165°F (74°C).
7. 7Gently stir in the 0.5 cup Green Peas and the 2 oz Pimientos. Cover the pot again and cook for 5 minutes more, allowing the peas to heat through.
8. 8Let the Arroz con Pollo rest, covered, off the heat for 5 minutes before serving. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.

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