Arroz de Frango (Portuguese Chicken and Rice)

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Red bell pepper
• 1.5 cups Arborio rice
• 4 cups Chicken broth
• 1 each Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1Place the 1.5 lbs chicken thighs in a bowl and season them with the 1 teaspoon of salt and 0.5 teaspoon of black pepper, ensuring each piece is coated.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F / 200°C). Once the oil is shimmering, carefully add the seasoned chicken thighs. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion (chopped), 3 cloves of garlic (minced), and 1 medium red bell pepper (chopped) to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. The onions should look translucent and the peppers should be slightly tender.
4. 4Stir in the 1.5 cups of Arborio rice and cook for 1 minute, stirring constantly, until the edges of the rice grains look slightly translucent.
5. 5Pour in the 4 cups of 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 gently.
6. 6Carefully return the browned chicken thighs to the pot, nestling them into the simmering rice and liquid. Ensure the chicken is mostly submerged. Cover the pot again and continue to cook for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the pot from the heat. Carefully remove and discard the 1 bay leaf. Using two forks, shred the chicken thighs directly in the pot, then stir the shredded chicken into the fluffy rice until well combined.
8. 8Garnish the Arroz de Frango with the 2 tablespoons of fresh parsley (chopped) before serving.

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