Arroz de Frango (Portuguese Chicken and Rice)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 2 tbsp Olive Oil
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1.5 cups Long Grain Rice
• 3 cups Chicken Broth (low sodium)
• 2 tbsp Tomato Paste
• 1 Bay Leaf
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Frozen Peas
• 2 tbsp Chopped Parsley

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers.
2. 2While the oil heats, season the 1.5 lbs of chicken thighs all over with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of smoked paprika.
3. 3Carefully place the seasoned chicken thighs into the hot pot. Sear them for about 3-4 minutes per side, until they are golden brown all over. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium chopped onion to the pot and cook, stirring occasionally, for about 5 minutes until it looks soft and slightly see-through. Add the 3 cloves of minced garlic and cook for another minute until you can smell its fragrance.
5. 5Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly. Then, add the 1.5 cups of long grain rice to the pot and stir it around for another minute until the grains look slightly toasted.
6. 6Pour in the 3 cups of chicken broth and add the 1 bay leaf. Increase the heat to medium-high and bring the liquid to a rolling boil.
7. 7Return the seared chicken thighs to the pot. Once the broth is boiling again, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice should be cooked through and the chicken should be tender. You can check the chicken's internal temperature with a thermometer; it should reach 165°F (74°C).
8. 8Uncover the pot and stir in the 1 cup of frozen peas. Cover the pot again and cook for another 5 minutes, just until the peas are heated through.
9. 9Remove and discard the 1 bay leaf from the pot. Garnish the dish with the 2 tablespoons of chopped parsley and serve the Arroz de Frango hot.

Related Guides