Arroz con Pollo (Dairy & Nut-Free)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C. Add the about 680 g 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 about 680 g 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 about 680 g 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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