Cuban Chicken and Rice Bowls (Arroz con Pollo)

Instructions

1. 1Pat the about 680 g chicken thighs dry with paper towels. In a bowl, season the chicken thighs with 1 tsp salt, 0.5 tsp black pepper, 1 tsp cumin, and 1 tsp oregano. Mix to coat evenly.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C or 190°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken on all sides for about 3-4 minutes per side, until golden brown. Remove the browned chicken from the pot and set aside on a plate.
3. 3Add the 1 medium onion (chopped) and 1 medium green bell pepper (chopped) to the same pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened. Add the 4 cloves garlic (minced) and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Stir in the 1 cup tomato sauce, 2 cups chicken broth, 1.5 cups long-grain rice, 1 bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Stir everything together and bring the liquid to a boil.
5. 5Return the browned chicken thighs to the pot, nestling them down into the rice and liquid mixture. Once the liquid returns to a gentle simmer, reduce the heat to low. Cover the pot tightly with a lid and let it simmer for 25-30 minutes. The rice should be tender and the chicken cooked through (internal temperature of 74°C or 74°C).
6. 6Gently stir in the 0.5 cup frozen peas and the 0.25 cup pimento-stuffed olives. Cover the pot again and cook for another 2-3 minutes, just until the peas are heated through.
7. 7Before serving, locate and remove the 1 bay leaf from the pot. Serve the Cuban Chicken and Rice Bowls hot.

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