Arroz con Pollo (Soy-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Rice
• 4 cups Chicken broth
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell pepper (red or yellow)
• 1 cup Peas
• 0.5 cup Cilantro
• 2 tablespoons Aji Amarillo paste
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Annatto oil

Instructions

1. 1Pat the 1.5 lbs of chicken thighs dry with paper towels. Season them evenly on all sides with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (350°F / 175°C). Add the 2 tablespoons of olive oil and the 1 tablespoon of annatto oil. Once the oil is shimmering, carefully add the seasoned chicken thighs. Brown the chicken on all sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium (300°F / 150°C). Add the 1 medium onion (finely chopped), 4 cloves of garlic (minced), and 1 medium bell pepper (chopped into 1/2-inch pieces) to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Stir in the 2 tablespoons of Aji Amarillo paste and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the 2 cups of rice to the pot. Toast the rice, stirring constantly, for 2-3 minutes until the edges of the grains look slightly translucent.
6. 6Pour in the 4 cups of chicken broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot tightly, and return the browned chicken thighs to the pot, nestling them into the rice.
7. 7Simmer, covered, for 20-25 minutes. The rice should be fully cooked and have absorbed most of the liquid, and the chicken should be tender. The internal temperature of the chicken should reach 165°F (74°C).
8. 8Gently stir in the 1 cup of peas and the 0.5 cup of chopped cilantro. Cover the pot again and cook for another 2 minutes, just until the peas are heated through and the cilantro is wilted.
9. 9Serve the Arroz con Pollo hot.

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