Arroz con Pollo (Gluten-Free Chicken and Rice)

Ingredients

• about 680 g Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 1 cup Peas
• 1 cup Carrots
• 0.25 cup Cilantro
• 2 tablespoons Annatto oil (Achiote)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Pat the about 680 g of chicken thighs dry with paper towels and season them evenly with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of annatto oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C.
3. 3Carefully place the seasoned chicken thighs into the hot oil. Brown them on all sides until they have a nice golden-brown color, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion, diced, and the 1 medium red bell pepper, diced, to the same pot. Cook, stirring occasionally, until they have softened, about 5 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until you can smell its fragrance.
5. 5Stir in the 2 cups of long-grain rice. Cook, stirring constantly, for 1 minute to coat the rice grains with the oil and vegetables.
6. 6Pour in the 4 cups of chicken broth and bring the liquid to a rolling boil.
7. 7Return the browned about 680 g of chicken thighs to the pot. Once the broth returns to a gentle simmer, reduce the heat to low, cover the pot tightly, and let it cook for 25-30 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through. The internal temperature of the chicken should reach 74°C.
8. 8Gently stir in the 1 cup of peas, the 1 cup of carrots, and the 0.25 cup of chopped cilantro. Cover the pot again and cook for another 5 minutes, allowing the peas and carrots to heat through.
9. 9Serve the Arroz con Pollo hot.

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