Gluten-Free Argentine Chicken and Rice Stew (Arroz con Pollo)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1.5 cups Long-grain rice
• 6 cups Chicken broth
• 1 medium Onion
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 4 cloves Garlic
• 1 14.5 oz can Canned diced tomatoes
• 1 cup Frozen peas
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2While the oil heats, cut the 1.5 lbs boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Season the chicken pieces with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Once the oil is shimmering, add the seasoned chicken to the pot. Cook for 5-7 minutes, turning the pieces occasionally, until browned on all sides. Remove the chicken from the pot and set it aside on a plate.
3. 3Chop the 1 medium onion and the 1 medium red bell pepper and 1 medium green bell pepper into roughly 1/2-inch pieces. Add the chopped onion and bell peppers to the same pot. Cook for 5 minutes, stirring often, until they begin to soften. Mince the 4 cloves of garlic and add them to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 1 14.5 oz can of diced tomatoes (undrained), 1 teaspoon of dried oregano, and the 1 bay leaf. Return the cooked chicken pieces to the pot. Add the 1.5 cups of long-grain rice and the 6 cups of chicken broth. Stir everything together.
5. 5Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice should be tender and most of the liquid absorbed. Check by tasting a few grains of rice; they should be soft, not crunchy.
6. 6Stir in the 1 cup of frozen peas. Cover the pot again and cook for 2-3 minutes more, just until the peas are heated through.
7. 7Remove the pot from the heat. Carefully find and discard the 1 bay leaf. Let the stew rest, covered, for 5 minutes to allow the flavors to meld. Stir in the 0.25 cup of fresh parsley just before serving.

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