Arroz de Frango (Portuguese Chicken and Rice)

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat, approximately 175°C. Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium chopped onion, 3 minced cloves of garlic, and 1 medium chopped bell pepper to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the about 680 g of boneless, skinless chicken thighs to the pot. Cook, turning the pieces occasionally, until they are browned on all sides, about 5 to 8 minutes.
4. 4Stir in the 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the 1.5 cups of long-grain rice and the 4 cups of chicken broth to the pot. Stir everything together and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes. The rice should be cooked and the liquid absorbed. Do not lift the lid during this time.
7. 7Gently stir in the 0.5 cup of frozen peas and the 1 bay leaf. Replace the lid and cook for an additional 5 minutes.
8. 8Remove the pot from the heat. Carefully remove and discard the 1 bay leaf before serving the Arroz de Frango.