Arroz con Pollo (Peanut-Free)

Instructions

1. 1Place the about 680 g chicken thighs in a bowl and season them evenly with 1 tsp salt and 0.5 tsp pepper.
2. 2Heat 2 tbsp annatto oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 175°C / 175°C). Once the oil is shimmering, carefully add the seasoned chicken thighs and brown them on all sides for about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion (finely chopped), 1 medium bell pepper (finely chopped), and 3 cloves garlic (minced) to the same pot. Cook, stirring occasionally, over medium heat (148.9°C / 150°C) for 5-7 minutes, or until the vegetables have softened and the garlic is fragrant.
4. 4Add the 2 cups of rice to the pot with the softened vegetables. Stir constantly for 1 minute, allowing the rice grains to toast slightly.
5. 5Pour in the 4 cups of chicken broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes.
6. 6Gently return the browned about 680 g chicken thighs to the pot, nestling them into the rice. Add the 1 cup of peas and 1 cup of carrots to the pot. Stir everything together gently.
7. 7Cover the pot again and continue to simmer on low heat for another 15-20 minutes, or until the 2 cups of rice are tender and have absorbed most of the liquid, and the chicken is cooked through (internal temperature reaches 74°C / 74°C).
8. 8Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming.

Related Guides