Arroz con Pollo (Dairy & Nut-Free)

Ingredients

• 1.5 lbs Chicken thighs (boneless, skinless)
• 2 cups Rice (long-grain)
• 4 cups Chicken broth
• 2 tablespoons Vegetable oil
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 medium Bell pepper (diced)
• 1 cup Peas (frozen)
• 1 cup Carrots (diced)
• 1/4 cup Cilantro (chopped)
• 1 teaspoon Annatto powder (achiote)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C). Add the 1.5 lbs of chicken thighs and cook for 3-4 minutes per side, until they are nicely browned. This searing locks in flavor.
2. 2Remove the browned 1.5 lbs of chicken thighs from the pot and set them aside on a plate. Leave the flavorful oil and any browned bits in the pot.
3. 3Add the 1 medium onion (chopped), 3 cloves of garlic (minced), and 1 medium bell pepper (diced) to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened and the onion looks translucent. You should be able to smell the garlic becoming fragrant.
4. 4Stir in the 2 cups of rice and the 1 teaspoon of annatto powder. Cook for 1 minute, stirring constantly, until the rice grains are coated with the oil and annatto powder and smell slightly toasted.
5. 5Pour in the 4 cups of chicken broth. Increase the heat to medium-high and bring the liquid to a rolling boil. This should take about 3-5 minutes.
6. 6Carefully return the browned 1.5 lbs of chicken thighs to the pot. Once the liquid is boiling again, reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Stir in the 1 cup of peas (frozen), 1 cup of carrots (diced), and 1/4 cup of cilantro (chopped). Cover the pot again and cook for another 5 minutes, allowing the peas and carrots to heat through and the cilantro to wilt slightly.
8. 8Serve the Arroz con Pollo hot immediately after cooking.

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