Arroz de Frango (Portuguese Chicken and Rice)

Instructions

1. 1Place the about 680 g chicken thighs in a bowl and season them with the 1 tsp salt and 0.5 tsp black pepper. Make sure each piece is coated.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Carefully place the seasoned chicken thighs in the hot oil. 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 the 1 medium onion, chopped, and the 3 cloves garlic, minced, to the same pot. Cook over medium heat, about 150°C, stirring often, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
4. 4Stir in the 1.5 cups long-grain rice and the 1 bay leaf. Cook, stirring constantly, for 1 minute until the rice grains look slightly translucent.
5. 5Pour in the 3 cups chicken broth and add the 0.25 tsp saffron threads. Stir everything together. Bring the liquid to a rolling boil over high heat, about 210°C. Once boiling, immediately reduce the heat to low, about 95°C, cover the pot tightly, and let it simmer for 20 minutes.
6. 6Gently nestle the browned chicken thighs back into the rice in the pot. Ensure they are mostly covered by the rice and liquid. Replace the lid tightly and continue to cook on low heat for another 15 minutes. The rice should be tender and the chicken should reach an internal temperature of 74°C when checked with a meat thermometer.
7. 7Remove the pot from the heat. Stir in the 1 cup frozen peas. Cover the pot again and let it sit for 5 minutes, allowing the peas to heat through from the residual heat. Before serving, find and remove the 1 bay leaf.

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