Cuban Chicken and Yellow Rice Bowls

Instructions

1. 1Cut the about 680 g Boneless, skinless chicken thighs into 2.54 cm pieces.
2. 2Heat the 2 tbsp Olive oil in a large 30.48 cm skillet or Dutch oven over medium-high heat (about 205°C / 200°C). Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. The chicken should be golden brown.
3. 3Add the 1 medium Onion (chopped), 4 cloves Garlic (minced), and 1 medium Bell pepper (chopped) to the skillet. Cook, stirring, until the vegetables have softened, about 5 minutes. The onion will look translucent.
4. 4Stir in the 1 14.5 oz can Canned diced tomatoes (undrained), 1 cup Chicken broth, 1 packet Sazón seasoning, 1 tsp Turmeric, and salt and pepper to taste. Bring the mixture to a simmer, which is when small bubbles appear and rise to the surface.
5. 5Add the 1.5 cups Long-grain rice and 1 Bay leaf to the skillet. Stir everything together well to combine.
6. 6Reduce the heat to low (121.1°C / 120°C), cover the skillet tightly, and cook for 20 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Remove and discard the Bay leaf.
8. 8Fluff the rice and chicken mixture gently with a fork. Serve immediately, garnished with the Chopped cilantro.