Arroz de Frango (Portuguese Chicken and Rice)

Instructions

1. 1Pat the about 680 g of chicken thighs dry with paper towels. Season them all over with the 1 tsp of salt and the 0.5 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the 1 medium onion, chopped, and the 4 cloves of garlic, minced, to the pot. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
4. 4Add the 1.5 cups of white rice to the pot with the softened onion and garlic. Stir constantly for 1 minute until the edges of the rice grains look slightly translucent.
5. 5Pour in the 3 cups of chicken broth. Add the 1 can (about 400 g) of chopped tomatoes, the 1 leaf of bay leaf, and the remaining 1 tsp of salt and 0.5 tsp of black pepper. Stir everything together and bring the liquid to a rolling boil.
6. 6Carefully return the browned about 680 g of chicken thighs to the pot, nestling them into the liquid. Once the liquid returns to a simmer, reduce the heat to low, about 95°C. Cover the pot tightly with a lid and let it simmer gently for 25-30 minutes. The rice should be tender and have absorbed most of the liquid.
7. 7During the last 5 minutes of cooking, stir in the 1 cup of green peas. Cover the pot again and allow the peas to heat through.
8. 8Remove the pot from the heat. Discard the 1 leaf of bay leaf. Let the Arroz de Frango rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish cooking evenly. Serve hot.

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