Arroz con Pollo (Shellfish-Free)

Ingredients

• 2 lbs Chicken thighs
• 2 cups Rice
• 4 cups Water
• 1 medium Onion, chopped
• 1 medium Red bell pepper, chopped
• 1 cup Green peas
• 1 cup Carrots, diced
• 2 cloves Garlic, minced
• 1 cube Chicken bouillon
• 2 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Cilantro, chopped

Instructions

1. 1Season the chicken thighs with salt and pepper.
2. 2In a large pot, heat the vegetable oil over medium heat. Brown the chicken thighs on all sides.
3. 3Remove the chicken from the pot and set aside.
4. 4Add the chopped onion, red bell pepper, and minced garlic to the pot and sauté until softened.
5. 5Add the rice and stir to coat with the oil and vegetables.
6. 6Pour in the water and add the chicken bouillon cube. Bring to a boil.
7. 7Return the chicken thighs to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
8. 8Stir in the green peas and diced carrots. Cook for another 5 minutes.
9. 9Garnish with chopped cilantro before serving.

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