Arroz con Pollo (Gluten-Free)

Ingredients

• about 910 g Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth (gluten-free)
• 1 medium Onion
• 1 medium Bell pepper (green)
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1 packet Sazón with achiote (gluten-free)
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 Bay leaf
• 1/4 cup Pimentos
• 1/2 cup Frozen peas
• to taste Salt
• to taste 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 chicken thighs with 1 packet Sazón with achiote (gluten-free), 1 teaspoon cumin, 1 teaspoon oregano, and salt and black pepper to taste. Ensure the chicken is evenly coated.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned chicken thighs into the hot pot 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 1 medium chopped onion and 1 medium chopped green bell pepper to the same pot. Cook, stirring occasionally, until they have softened, about 5 minutes. Add the 4 minced cloves of garlic and 2 tablespoons of tomato paste. Cook, stirring constantly, for 1 minute more until the garlic is fragrant.
4. 4Stir in the 2 cups of long-grain rice. Cook, stirring constantly, for 2 minutes until the edges of the rice grains look slightly translucent.
5. 5Pour in the 4 cups of gluten-free chicken broth and add the 1 Bay leaf. Bring the liquid to a boil over high heat, about 100°C. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
6. 6Return the browned chicken thighs to the pot, nestling them down into the rice. Ensure the chicken is mostly submerged. Replace the lid and continue to simmer for another 10-15 minutes, or until the internal temperature of the chicken reaches 74°C and the rice is fully cooked. The chicken should be tender.
7. 7Gently stir in the 1/4 cup pimentos and the 1/2 cup frozen peas. Cover the pot and cook for 5 minutes more, or until the peas are heated through and bright green. Remove the 1 Bay leaf from the pot.
8. 8Serve the Arroz con Pollo hot.

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