Arroz con Pollo (Gluten-Free)

Ingredients

• about 910 g Chicken thighs
• 2 cups Gluten-free long grain rice
• 4 cups Chicken broth
• 1 medium Onion
• 1 medium Green bell pepper
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1/2 cup Sofrito
• 1 packet Sazon with achiote
• 1 leaf Bay leaf
• 1/4 cup Cilantro
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 910 g of chicken thighs with the 1 packet of sazon with achiote, 1 tsp of salt, and 1/2 tsp of black pepper. Toss the chicken until it is evenly coated with the seasonings.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 205°C (200°C). Carefully place the seasoned chicken thighs into the hot pot and brown them for 3-4 minutes per side, until they have a golden-brown color. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 175°C. Add the 1 medium onion, chopped into 1.27 cm pieces, the 1 medium green bell pepper, chopped into 1.27 cm pieces, and the 4 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, for 5 minutes, until the vegetables have softened and become translucent.
4. 4Stir in the 2 tbsp of tomato paste and the 1/2 cup of sofrito. Continue to cook over medium heat for 1 minute, stirring constantly, until the mixture becomes fragrant.
5. 5Add the 2 cups of gluten-free long grain rice and the 4 cups of chicken broth to the pot. Stir everything together well and increase the heat to high, about 232.2°C (230°C), to bring the liquid to a rolling boil.
6. 6Once the liquid is boiling, reduce the heat to low, about 95°C. Carefully return the browned chicken thighs to the pot, nestling them down into the rice and liquid mixture, and add the 1 bay leaf.
7. 7Cover the pot tightly with a lid and let it simmer undisturbed for 30-35 minutes. The rice should be fully cooked and tender, most of the liquid should be absorbed, and the chicken should reach an internal temperature of 74°C when checked with a meat thermometer.
8. 8Carefully remove and discard the 1 bay leaf from the pot. Stir in the 1/4 cup of cilantro, chopped, just before serving.

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