Classic Arroz con Pollo

• •2 tablespoon olive oil
• •2 lb chicken thighs, bone-in, skin-on
• • to taste salt
• • to taste black pepper, freshly ground
• •1 yellow onion, medium, diced
• •1 green bell pepper, medium, diced
• •4 garlic cloves, minced
• •2 tablespoon tomato paste
• •0.5 cup dry white wine or chicken broth
• •2 cup long-grain white rice, rinsed
• •3 cup chicken broth, low sodium
• •1 packet Sazón Goya con Azafrán
• •0.5 teaspoon ground cumin
• •0.5 teaspoon dried oregano
• •1 bay leaf
• •0.5 cup pitted green olives, sliced
• •0.3 cup roasted red peppers (pimientos), diced
• •0.5 cup frozen peas
• •0.3 cup fresh cilantro, chopped
• •1 lime, cut into wedges

Instructions

1. 1

   Pat chicken thighs dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat olive oil in a large (5-6 quart) Dutch oven or heavy-bottomed pot with a tight-fitting lid over medium-high heat.

3. 3

   Add chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-5 minutes. Remove chicken from the pot and set aside, leaving the rendered fat.

4. 4

   Reduce heat to medium. Add diced onion and bell pepper to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until softened.

5. 5

   Stir in minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

6. 6

   Pour in the dry white wine or 0.5 cup chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and release all flavorful browned bits.

7. 7

   Add the rinsed rice, 3 cups chicken broth, Sazón Goya con Azafrán, ground cumin, dried oregano, and bay leaf to the pot. Stir gently to combine.

8. 8

   Bring the liquid to a simmer. Carefully nestle the seared chicken pieces back into the rice mixture, skin-side up.

9. 9

   Cover the pot tightly, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Resist the urge to lift the lid or stir during this time.

10. 10

    Remove the pot from the heat. Stir in the sliced green olives, diced roasted red peppers (pimientos), and frozen peas. Cover again and let the dish rest for 10 minutes to allow the flavors to meld and the rice to finish steaming.

11. 11

    Gently fluff the rice with a fork. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.

Chef's Tips

• 💡**Don't Stir the Rice**: Once the rice is simmering and the pot is covered, avoid stirring it. Stirring releases starch and can make the rice gummy. Let it cook undisturbed for perfectly fluffy grains.
• 💡**Crispy Chicken Skin**: Ensure your chicken skin is well-browned and crispy during the initial searing. This step is crucial for developing deep flavor and a desirable texture in the finished dish.
• 💡**Adjust Liquid if Needed**: If your rice isn't quite tender after the initial 20-25 minutes of cooking, add a splash more hot chicken broth (about 1/4 cup), re-cover, and continue cooking for a few more minutes until desired tenderness is reached.
• 💡**Saffron Alternative**: If you don't have Sazón Goya con Azafrán, you can achieve a similar color and flavor by using 1/4 teaspoon ground turmeric for color and a tiny pinch of saffron threads (steeped in a tablespoon of hot broth for 5 minutes) for authentic flavor, along with the other spices.
• 💡**Resting is Key**: Allowing the Arroz con Pollo to rest off the heat, covered, helps the rice to steam evenly, absorb any remaining liquid, and ensures the chicken stays moist and tender.