Arroz con Pollo

Ingredients

• 2 lb bone-in, skin-on chicken thighs
• 1½ cup long-grain rice
• 3 cup chicken broth
• 1 medium yellow onion
• 1 medium red bell pepper
• 3 clove garlic
• 2 tbsp tomato paste
• ¼ tsp saffron threads (optional)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 bay leaf
• ½ cup frozen peas
• ¼ cup olives (optional)
• ¼ cup cilantro (optional)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear chicken until golden brown on both sides, then remove and set aside.
2. Add chopped onion and bell pepper to the same pot and cook until softened, about 5-7 minutes. Stir in minced garlic, tomato paste, cumin, smoked paprika, and oregano, cooking for another minute until fragrant.
3. Stir in the rice, ensuring it's well coated with the aromatics. Pour in chicken broth, add the bay leaf, and saffron (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Return the seared chicken to the pot, nestling it into the rice mixture. Reduce heat to low, cover, and cook for 25-30 minutes, or until rice is tender and chicken is cooked through.
5. Remove from heat and let stand, covered, for 5-10 minutes. Stir in frozen peas and olives (if using).
6. Fluff the rice gently with a fork. Garnish with fresh cilantro before serving.