Arroz de Frango (Chicken Rice)

Ingredients

• about 680 g Chicken Thighs
• 1.5 cups Long Grain Rice
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell Pepper (red or yellow)
• 2 tbsp Tomato Paste
• 0.5 cup White Wine
• 3 cups Chicken Broth
• 0.5 cup Coconut Milk
• 2 tbsp Olive Oil
• 1 leaf Bay Leaf
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g Chicken Thighs dry with paper towels. In a bowl, season them with the 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Smoked Paprika.
2. 2Heat the 2 tbsp 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 in the hot oil and brown them on all sides, about 3-4 minutes per side. Once browned, remove the chicken thighs from the pot and set them aside on a plate.
3. 3Reduce the heat to medium (176.7°C / 175°C). Add the 1 medium Onion, 4 cloves Garlic (minced), and 1 medium Bell Pepper (chopped) to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Stir in the 2 tbsp Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Pour in the 0.5 cup White Wine. Cook for 1-2 minutes, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine reduce slightly.
6. 6Add the 1.5 cups Long Grain Rice, 3 cups Chicken Broth, 0.5 cup Coconut Milk, and 1 leaf Bay Leaf to the pot. Stir everything together and bring the liquid to a boil.
7. 7Return the browned about 680 g Chicken Thighs to the pot, nestling them into the rice mixture. Once the liquid returns to a gentle simmer, reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and cook for 30-40 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through.
8. 8Carefully remove and discard the 1 leaf Bay Leaf from the pot. Use two forks to gently shred the chicken thighs directly in the pot. Stir the shredded chicken into the rice.
9. 9Garnish the Arroz de Frango with the 2 tbsp Fresh Parsley (chopped) before serving.

Substitutions

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