Arroz de Frango (Portuguese Chicken and Rice)

Ingredients

• 2 tbsp Olive oil
• 1.5 lbs Boneless, skinless chicken thighs
• 4 oz Smoked chorizo
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell pepper (red or yellow)
• 1.5 cups Arborio rice
• 4 cups Chicken broth
• 2 tbsp Tomato paste
• 1 Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
2. 2Season the 1.5 pounds of boneless, skinless chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Place the seasoned chicken thighs in the hot pot and brown them on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 4 ounces of smoked chorizo to the pot. Cook for 2-3 minutes until it begins to release its oils. Add the chopped medium onion, minced 4 cloves of garlic, and chopped medium bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Stir in the 1.5 cups of Arborio rice. Cook for 1 minute, stirring constantly, to toast the rice grains.
5. 5Add the 2 tablespoons of tomato paste and stir it into the rice and vegetables until combined. Pour in the 4 cups of chicken broth and add the 1 bay leaf. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is almost cooked through.
6. 6Return the browned 1.5 pounds of chicken thighs to the pot, nestling them into the rice. Ensure the chicken is mostly submerged in the liquid. Cover the pot again and continue to simmer for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the rice is tender.
7. 7Remove the pot from the heat. Let it stand, covered, for 5 minutes. This resting period allows the flavors to meld and the rice to finish cooking. Remove and discard the bay leaf. Fluff the rice gently with a fork. Garnish with the 0.25 cup of fresh cilantro before serving.

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