Colombian Chicken and Rice (Arroz con Pollo)

Instructions

1. 1In a large bowl, season the about 680 g of chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 packet of Sazón seasoning. Make sure each piece is evenly coated.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat, about 204.4°C (200°C). Once the oil is shimmering, carefully add the seasoned chicken thighs. Sear them for 3-4 minutes per side, until they are nicely browned. Remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 175°C. Add the diced 1 medium onion, 1 medium red bell pepper, 1 cup of carrots (cut into 1.27 cm pieces), and 4 cloves of minced garlic to the pot. Sauté these vegetables for about 5 minutes, stirring occasionally, until they begin to soften.
4. 4Add the 2 cups of long-grain rice and 0.5 teaspoon of turmeric to the pot. Stir constantly for 1 minute, coating the rice grains with the oil and spices.
5. 5Pour in the 4 cups of chicken broth and bring the liquid to a rolling boil. Once boiling, return the seared chicken thighs to the pot. Reduce the heat to low, cover the pot tightly, and let it simmer for 25-30 minutes. The rice should be fully cooked and the chicken should be tender, reaching an internal temperature of 74°C.
6. 6Stir in the 1 cup of frozen green peas and the 0.25 cup of chopped cilantro. Cover the pot again and cook for an additional 5 minutes, allowing the peas to heat through and the cilantro to wilt slightly.
7. 7Serve the Colombian Chicken and Rice hot.

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