Arroz con Pollo (Gluten-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Gluten-free rice
• 4 cups Chicken broth
• 1 medium Onion
• 1 medium Bell pepper
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1/4 teaspoon Saffron
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/2 cup Green olives
• 2 tablespoons Capers

Instructions

1. 1In a bowl, combine the 1.5 lbs chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, and 1 teaspoon oregano. Toss to coat the chicken evenly.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 400°F (200°C). Carefully place the seasoned chicken thighs into the hot pot and brown them on all sides for about 3-4 minutes per side until golden brown. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium chopped onion and 1 medium chopped bell pepper to the same pot. Cook, stirring occasionally, over medium heat, approximately 350°F (175°C), for about 5 minutes, or until the vegetables have softened. Add the 4 minced cloves of garlic and 2 tablespoons of tomato paste to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 2 cups of gluten-free rice and 1/4 teaspoon saffron into the pot, coating the rice grains with the vegetable and tomato mixture. Pour in the 4 cups of chicken broth. Increase the heat to high and bring the liquid to a rolling boil.
5. 5Return the browned 1.5 lbs chicken thighs to the pot, nestling them down into the rice and broth mixture. Once the broth returns to a gentle simmer, reduce the heat to low, approximately 200°F (95°C). Cover the pot tightly with a lid and let it simmer for 30-35 minutes, or until the gluten-free rice is fully cooked and tender, and the chicken is cooked through. The chicken's internal temperature should reach 165°F (74°C).
6. 6Gently stir in the 1/2 cup of green olives and 2 tablespoons of capers. Let the dish sit, covered, off the heat for 5 minutes to allow the flavors to meld before serving.

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