Arroz con Pollo Colombiano

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 1 whole large red bell pepper
• ¼ cup fresh cilantro
• 4 whole garlic cloves
• 1 can (14.5 oz) canned crushed tomatoes
• 2 cups long-grain white rice
• 3.5 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 whole bay leaves
• ¾ cup frozen peas
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. 1

   Pat 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels — removing surface moisture ensures they'll brown deeply instead of steaming. Season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Dice 1 large yellow onion into 0.25-inch pieces. Dice 1 large red bell pepper into 0.25-inch pieces. Peel and finely mince 4 garlic cloves. Roughly chop 0.25 cup of fresh cilantro leaves (save a few whole leaves for garnish).

3. 3

   Measure out 2 cups of long-grain white rice, 3.5 cups of low-sodium chicken broth, and drain 1 can (14.5 oz) of canned crushed tomatoes in a fine-mesh strainer to remove excess liquid. Have 0.75 cup of frozen peas ready.

4. 4

   Set a large heavy-bottomed pot (at least 5-quart capacity) over medium-high heat. Add 3 tablespoons of extra-virgin olive oil and let it heat for 1 minute until it shimmers and moves easily across the pot bottom.

5. 5

   Working in batches to avoid crowding, place the seasoned chicken thighs skin-side down in the hot oil. Cook without moving them for 4–5 minutes until the undersides develop a deep golden-brown crust and release easily from the pot. Flip and cook the other side for 3–4 minutes until the same golden color forms. Transfer to a plate and set aside.

6. 6

   To the same pot with the rendered chicken fat, add the diced onion and red bell pepper. Sauté over medium heat, stirring occasionally with a wooden spoon, until the vegetables soften and the onion becomes translucent, about 5–6 minutes. You should smell the sweet aroma of caramelizing vegetables.

7. 7

   Stir in the minced garlic, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground turmeric. Cook for 30 seconds until fragrant, stirring constantly — the spices will bloom and release their essential oils.

8. 8

   Pour in 2 cups of uncooked long-grain white rice, stirring for 1–2 minutes to coat each grain with the oil. The rice should look slightly translucent at the edges (called the 'nutty stage') — this develops deeper flavor.

9. 9

   Add the drained crushed tomatoes, 3.5 cups of chicken broth, 2 bay leaves, and the remaining 0.5 teaspoon of salt. Stir well to combine, then nestle the browned chicken thighs back into the pot, submerging them partially in the liquid.

10. 10

    Increase heat to medium-high and bring the liquid to a boil — you'll see large bubbles rapidly breaking the surface. Once boiling, reduce heat to medium-low, cover the pot with a tight-fitting lid, and simmer undisturbed for 20–22 minutes. Resist the urge to stir or lift the lid — the steam is doing the work of cooking the rice evenly.

11. 11

    After 20 minutes, carefully lift the lid and check that the rice is tender and the liquid has been mostly absorbed. The top should look slightly dry but not scorched. Stir in 0.75 cup of frozen peas and the chopped cilantro, mixing gently to distribute them evenly.

12. 12

    Cover again and let sit off the heat for 3–4 minutes — this allows the starches in the rice to set, giving you separate, fluffy grains instead of a mushy texture.

13. 13

    Remove the pot from heat and uncover. Taste a spoonful of rice — it should be tender but still hold its shape. If needed, adjust seasoning with a pinch more salt or black pepper.

14. 14

    Gently fluff the rice with a fork, lifting and turning sections to break up any clumps. Scoop into shallow bowls, placing a chicken thigh on top of each serving. Garnish with reserved whole cilantro leaves and a crack of fresh black pepper. Serve hot with lime wedges on the side.

Tools you’ll need

• large heavy-bottomed pot (5-quart)
• paper towels
• cutting board
• chef's knife
• fine-mesh strainer
• wooden spoon
• tight-fitting pot lid
• fork
• shallow bowls

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