Arroz con Pollo (Peruvian Chicken and Rice)

Ingredients

• about 680 g Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1 medium Yellow bell pepper
• 1 cup Green peas
• 1 bunch Cilantro
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Aji Amarillo paste
• 2 tablespoons Olive oil
• 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. Season them evenly with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. 2Heat the 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 oil and brown them on all sides, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium (148.9°C / 150°C). Add the medium onion, finely chopped, to the same pot and sauté until it is softened and translucent, about 5-7 minutes. Add the 4 cloves of garlic, minced, and cook for another minute until fragrant, stirring constantly to prevent burning.
4. 4Stir in the 2 tablespoons of Aji Amarillo paste and cook for 1 minute more, stirring constantly, until it darkens slightly in color and becomes very fragrant.
5. 5Add the 2 cups of long-grain rice to the pot and stir well to coat each grain with the onion, garlic, and Aji Amarillo mixture. Cook for 1-2 minutes, stirring, until the edges of the rice grains look slightly translucent.
6. 6Pour in the 4 cups of chicken broth and bring the liquid to a rolling boil over high heat (204.4°C / 200°C). Once boiling, immediately reduce the heat to low (93.33°C / 95°C).
7. 7Return the browned about 680 g of chicken thighs to the pot, nestling them into the rice and broth. Cover the pot tightly with a lid and let it simmer gently for 25-30 minutes. The rice should be fully cooked and have absorbed most of the liquid, and the chicken should be tender. You can check the chicken by inserting a thermometer into the thickest part; it should read 74°C.
8. 8Remove the pot from the heat. Stir in the 1 bunch of cilantro, roughly chopped, the 1 medium yellow bell pepper, cut into 1.27 cm pieces, and the 1 cup of green peas. Cover the pot again and let it sit for 5 minutes to allow the cilantro to wilt slightly and the bell pepper and peas to warm through.
9. 9Serve the Arroz con Pollo hot.

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