Brazilian Chicken and Rice (Arroz com Frango)

Ingredients

• 1.5 lbs Chicken Thighs
• 1.5 cups White Rice
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Bell Pepper (any color)
• 3 cups Chicken Broth
• 2 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Season the 1.5 lbs of chicken thighs with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Place the seasoned chicken thighs in the hot oil and cook until they are browned on both sides, about 3-4 minutes per side. Once browned, carefully remove the chicken thighs from the pot and set them aside on a plate.
3. 3Add the chopped 1 medium onion and the chopped 1 medium bell pepper to the same pot. Cook, stirring occasionally, until they have softened, which should take about 5 minutes. Add the minced 3 cloves of garlic and cook for 1 more minute, until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly.
5. 5Add the 1.5 cups of white rice to the pot. Stir well to coat the rice grains with the vegetables and tomato paste. Cook for 1 minute, stirring constantly.
6. 6Pour in the 3 cups of chicken broth and bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, carefully return the browned 1.5 lbs of chicken thighs to the pot, and cover the pot tightly with a lid.
7. 7Simmer the pot, covered, for 20-25 minutes, or until the 1.5 cups of white rice is tender and has absorbed most of the liquid, and the chicken is cooked through. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C).
8. 8Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Before serving, stir in the 2 tablespoons of fresh parsley.

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