Arroz de Frango (Chicken Rice)

Instructions

1. 1Place about 680 g chicken thighs in a bowl and season them with 1 teaspoon salt and 0.5 teaspoon black pepper. Ensure each piece is evenly coated.
2. 2Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides, about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Add 1 medium onion, chopped, and 3 cloves garlic, minced, to the same pot. Sauté over medium heat (176.7°C / 175°C) for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
4. 4Add 1 cup long grain rice to the pot. Stir the rice for 1-2 minutes until it is coated with the onion and tomato mixture.
5. 5Pour in 4 cups chicken broth and add 1 bay leaf. Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a rolling boil.
6. 6Return the browned chicken thighs to the pot. Once the liquid returns to a simmer, reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and let it simmer for 30-35 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through. The internal temperature of the chicken should reach 74°C.
7. 7Remove and discard the 1 bay leaf from the pot. Use two forks to shred the chicken thighs directly in the pot, then stir the shredded chicken back into the rice mixture.
8. 8Stir in 2 tablespoons fresh parsley. Serve the Arroz de Frango hot.