Dairy-Free Arroz con Pollo (Cuban Chicken and Rice)

Instructions

1. 1Pat the about 680 g chicken thighs dry with paper towels. Season the chicken thighs all over with the 1 teaspoon salt and the 1/2 teaspoon black pepper.
2. 2Heat the 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat, about 205°C (200°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken thighs for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, 1 medium green bell pepper, and 1 medium red bell pepper to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened. Add the 4 cloves of minced garlic and cook for 1 minute more, stirring constantly until fragrant.
4. 4Add the 2 cups of long-grain rice to the pot. Stir the rice constantly for 1 minute to toast it slightly.
5. 5Pour in the 4 cups of chicken broth and the about 225 g of tomato sauce. Add the 1 teaspoon cumin, 1 teaspoon oregano, and 1/4 teaspoon saffron threads. Stir everything together to combine.
6. 6Bring the liquid in the pot to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly, and return the browned chicken thighs to the pot, nestling them into the rice mixture. Let it simmer gently for 20 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
7. 7Stir in the 1/2 cup of peas. Cover the pot again and cook for 2 minutes more, just until the peas are heated through. Let the pot rest, covered, off the heat for 5 minutes before serving to allow the flavors to meld and the rice to finish steaming.
8. 8Serve the Dairy-Free Arroz con Pollo hot.

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