Arroz con Pollo (Gluten-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Long-grain rice
• 1 bunch Cilantro
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Red bell pepper
• 1 cup Green peas
• 4 cups Chicken broth
• 2 tablespoons Vegetable oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1In a bowl, season the 1.5 lbs of chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of ground cumin, and 0.5 teaspoon of turmeric powder. Ensure each piece is evenly coated.
2. 2Heat 2 tablespoons of vegetable 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 into the hot oil and brown them on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside on a plate.
3. 3Add the medium onion, 4 cloves of garlic, and 1 medium red bell pepper to the same pot. Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes. The onion should be translucent and the pepper slightly tender.
4. 4Add the 2 cups of long-grain rice to the pot with the vegetables. Cook, stirring constantly, for 1 minute until the edges of the rice grains look slightly translucent.
5. 5Pour in the 4 cups of chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a rolling boil over high heat.
6. 6Return the browned chicken thighs to the pot, nestling them into the rice and broth mixture. Once the broth returns to a simmer, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20 minutes. The rice should be cooked through and the chicken should be tender. If you have a thermometer, the internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the pot from the heat. Stir in the 1 bunch of cilantro (chopped) and the 1 cup of green peas. Cover the pot again and let it sit undisturbed for 5 minutes to allow the cilantro to wilt slightly and the peas to heat through.
8. 8Serve the Arroz con Pollo hot.

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