Arroz con Pollo

Ingredients

• 6 pieces chicken thighs
• 3 tablespoons olive oil
• 2 cups long-grain rice
• 1 cup bell peppers
• 1 cup peas
• 1 teaspoon saffron threads
• 4 cloves garlic cloves
• 1 medium onion
• 4 cups chicken broth
• 1 cup tomato sauce
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bunch fresh cilantro
• 1 whole lime

Instructions

1. 1

   In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.

2. 2

   Season 6 chicken thighs with salt and black pepper. Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken from the skillet and set aside.

3. 3

   In the same skillet, add 1 medium chopped onion and 4 minced garlic cloves. Sauté for 3-4 minutes until the onion becomes translucent.

4. 4

   Add 1 cup of chopped bell peppers, 1 teaspoon of cumin, and 1 teaspoon of paprika. Stir and cook for another 2-3 minutes.

5. 5

   Stir in 2 cups of long-grain rice, 1 cup of tomato sauce, and 4 cups of chicken broth. Add 1 teaspoon of saffron threads, and mix well.

6. 6

   Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through.

8. 8

   In the last 5 minutes of cooking, add 1 cup of peas to the skillet. Stir gently to combine.

9. 9

   Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes.

10. 10

    Garnish with chopped fresh cilantro and serve with lime wedges on the side.