Arroz de Frango (Chicken and Rice)

Ingredients

• 1.5 lbs Chicken Thighs
• 1.5 cups Long-grain Rice
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Bell Pepper (red or yellow)
• 2 tbsp Tomato Paste
• 4 cups Chicken Broth
• 2 tbsp Olive Oil
• 1 Bay Leaf
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Cilantro

Instructions

1. 1In a bowl, season the 1.5 lbs of Chicken Thighs with 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Smoked Paprika. Make sure each piece is evenly coated.
2. 2Heat 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Carefully place the seasoned chicken thighs into the hot oil and brown them well on all sides, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion (finely chopped), 3 cloves Garlic (minced), and 1 medium Bell Pepper (chopped into 1/2-inch pieces) to the same pot. Cook, stirring occasionally, over medium heat (300°F / 150°C) until the vegetables are softened, about 5 minutes. You should see them become translucent and slightly tender.
4. 4Stir in the 2 tbsp Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly in color. This helps to deepen its flavor.
5. 5Add the 1.5 cups Long-grain Rice to the pot and stir it continuously for 1 minute, coating the grains with the tomato paste and vegetable mixture. This toasting step helps the rice cook more evenly.
6. 6Pour in the 4 cups Chicken Broth and add the 1 Bay Leaf. 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 20-25 minutes. The rice should absorb most of the liquid.
7. 7Gently nestle the browned chicken thighs back into the pot, tucking them into the simmering rice. Ensure the chicken is mostly submerged in the liquid. Replace the lid and continue to simmer for another 20-25 minutes, or until the rice is fully cooked and tender, and the chicken reaches an internal temperature of 165°F (74°C).
8. 8Once the rice is cooked and the chicken is tender, remove the pot from the heat. Let the dish rest, covered, for 5 minutes. This resting period allows the flavors to meld and the rice to finish steaming. After resting, remove and discard the 1 Bay Leaf. Fluff the rice gently with a fork.
9. 9Serve the Arroz de Frango hot, garnished with 2 tbsp Fresh Cilantro, chopped.

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