Arroz con Pollo

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 white onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 8-ounce can tomato sauce
• 3 cups chicken broth
• 1/2 cup frozen peas
• 1 carrot, diced small
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges

Nutrition (estimated per serving)

Method

1. Pat the chicken thighs completely dry with paper towels (this helps the skin get crisp) and season both sides evenly with the salt and black pepper.
2. Heat the vegetable oil in a large 12-inch deep skillet or Dutch oven over medium-high heat until it shimmers. Place the chicken thighs skin-side down and cook undisturbed for 6 to 7 minutes until the skin is deeply golden brown and releases easily from the pan without sticking.
3. Flip the chicken and cook the other side for 4 to 5 minutes until lightly browned (it will finish cooking later, so it does not need to be fully done yet). Transfer the chicken to a plate and set aside.
4. Pour off all but 2 tablespoons of the fat left in the pan. Add the diced onion, bell pepper, and carrot, and cook over medium heat for 5 to 6 minutes, stirring occasionally, until the onion turns soft and translucent.
5. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant - remove it from the heat immediately if it starts to brown, as burnt garlic turns bitter.
6. Add the rice to the pan and stir constantly for 2 minutes to toast it in the vegetable mixture until the edges of the grains look slightly translucent - this step keeps the rice from turning mushy later.
7. Stir in the cumin and smoked paprika and cook for 15 seconds until fragrant. Pour in the tomato sauce and chicken broth, stirring to scrape up any browned bits from the bottom of the pan, and bring to a boil over high heat.
8. Nestle the browned chicken thighs skin-side up back into the pan, along with any juices collected on the plate. Reduce the heat to low, cover the pan tightly with a lid, and simmer undisturbed for 20 minutes - do not lift the lid during this time, as escaping steam is needed to cook the rice.
9. After 20 minutes, check that the rice is tender and the liquid is absorbed and check that a chicken thigh reads at least 165 degrees Fahrenheit on an instant-read thermometer inserted near the bone; if the rice still has a bite or liquid remains, cover and cook for another 5 minutes.
10. Scatter the frozen peas evenly over the top, cover again, and let sit off the heat for 5 minutes - the residual heat will warm the peas through without overcooking them.
11. Fluff the rice gently with a fork, being careful not to break up the chicken. Taste the rice and add more salt if needed.
12. Garnish with chopped cilantro and serve directly from the pan with lime wedges for squeezing over each portion.

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