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 Bell pepper (red)
• 1.5 cups Long-grain rice
• 3 cups Chicken broth
• 2 tablespoons Tomato paste
• 1 Bay leaf
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Frozen peas
• 2 tablespoons Fresh cilantro

Instructions

1. 1Place the 1.5 lbs of chicken thighs in a bowl and season them with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Toss to coat evenly.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Carefully add the seasoned chicken thighs and brown them on all sides for about 3-4 minutes per side. Once browned, remove the chicken from the pot and set 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. Sauté these vegetables over medium heat (350°F / 175°C) for about 5 minutes, stirring occasionally, until they begin to soften.
4. 4Stir in the 1.5 cups of long-grain rice and the 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly, to toast the rice slightly and combine with the tomato paste.
5. 5Pour in the 3 cups of chicken broth and add the 1 bay leaf. Increase the heat to medium-high (375°F / 190°C) and bring the liquid to a rolling boil.
6. 6Return the browned chicken thighs to the pot. Reduce the heat to low (250°F / 120°C), cover the pot tightly, and let it simmer for 25-30 minutes. The rice should be fully cooked and the chicken should be tender. You can check for doneness by tasting a grain of rice; it should be soft.
7. 7During the last 5 minutes of simmering, stir in the 0.5 cup of frozen peas. Continue to cook, covered, until the peas are heated through.
8. 8Remove the pot from the heat. Discard the 1 bay leaf. Stir in the 2 tablespoons of fresh cilantro. Let the dish rest for 5 minutes before serving.

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