Arroz con Pollo (Gluten-Free Chicken and Rice)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1 cup Sofrito
• 1 cup Peas
• 1 cup Carrots
• 1/2 cup Bell pepper
• 2 tablespoons Annatto oil
• 1/4 cup Cilantro
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Season chicken thighs with salt and pepper.
2. 2Heat annatto oil in a large pot over medium heat. Brown the chicken on all sides, then remove from the pot and set aside.
3. 3Add sofrito to the pot and cook for 5 minutes, stirring occasionally.
4. 4Add rice and stir to coat with the sofrito. Cook for 2 minutes.
5. 5Pour in chicken broth, bring to a boil, then reduce heat to low.
6. 6Return the chicken to the pot, nestling it in the rice. Add peas, carrots, and bell pepper.
7. 7Cover and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
8. 8Stir in cilantro and serve.

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