Arroz con Pollo (Peruvian Chicken and Rice)

Instructions

1. 1In a blender or food processor, combine the 1 bunch cilantro, 1 medium red bell pepper, 1 medium green bell pepper, 1 medium onion, 4 cloves garlic, and a splash of the 4 cups chicken broth. Blend until smooth to create a paste. This paste will form the flavor base for your dish.
2. 2Season the about 680 g chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, and 1/2 teaspoon turmeric powder. Ensure each piece is evenly coated.
3. 3Heat 2 tablespoons vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 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, until a nice crust forms. Remove the chicken from the pot and set aside on a plate.
4. 4Add the blended cilantro-pepper paste to the same pot. Cook over medium heat, approximately 150°C, stirring occasionally, for 5-7 minutes until it becomes fragrant and slightly darkened. This step cooks out the raw flavor of the vegetables.
5. 5Add the 2 cups long-grain rice to the pot with the paste. Stir continuously for 2 minutes to coat each grain of rice with the paste. This helps the rice absorb the flavors.
6. 6Pour in the remaining 4 cups chicken broth and bring the liquid to a rolling boil over high heat. Once boiling, carefully arrange the browned chicken thighs on top of the rice mixture.
7. 7Reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. Check after 25 minutes; the rice should be tender and have absorbed most of the liquid. The chicken should be cooked through, reaching an internal temperature of 74°C.
8. 8Once the rice is cooked and the chicken is tender, remove the pot from the heat. Let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly. Fluff the rice gently with a fork before serving hot.

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