Classic Arroz Con Pollo

Ingredients

• 1.5 lbs Chicken thighs, bone-in skin-on
• 2 cups Long-grain white rice
• 3 cups Chicken broth
• 1 medium Yellow onion, diced
• 1 large Bell pepper, diced
• 4 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 pinch Saffron threads(optional)
• 0.5 cups Frozen peas
• 1 to taste Salt and black pepper

Instructions

1. 1

   Season chicken thighs generously with salt, pepper, and half of the smoked paprika.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat and sear chicken skin-side down until golden brown, then flip and brown the other side; remove chicken and set aside.

3. 3

   In the same pot, sauté the onion and bell pepper until softened, about 5 minutes.

4. 4

   Add the garlic, tomato paste, and remaining paprika, stirring for 1 minute until fragrant.

5. 5

   Stir in the rice and toast it for 2 minutes, ensuring every grain is coated in the oil and aromatics.

6. 6

   Pour in the chicken broth and saffron, scraping the bottom of the pot to release any browned bits.

7. 7

   Place the chicken thighs back on top of the rice, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.

8. 8

   Stir in the peas, cover for 5 more minutes until the liquid is fully absorbed, then fluff the rice and serve.