Ingredients
Scale
- 2 lbs Chicken thighs (bone-in or boneless, skinless)
- 2 cups Long-grain white rice (washed and drained)
- 3 cups Chicken broth (low sodium preferred)
- 1 cup Frozen sweet peas
- 1 large Yellow onion, finely diced
- 1 Red bell pepper, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Turmeric (for that classic golden color)
- 2 tablespoons Olive oil
- Salt and freshly cracked black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Season the chicken thighs generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Place the chicken in the pot, skin-side down first if using skin-on. Sear for 5–6 minutes per side until deeply golden brown. Remove the chicken from the pot and set it aside on a plate. Do not worry about cooking it through yet; we will finish it with the rice.
- In the same pot with the rendered chicken fat, add the diced onion and red bell pepper. Sauté for about 4 minutes until the onions become translucent and soft. Stir in the minced garlic, tomato paste, cumin, paprika, and turmeric. Cook for another 60 seconds until the spices are fragrant and the tomato paste has darkened slightly. This creates the flavor base, also known as a “sofrito.”
- Add the washed and drained rice to the pot. Stir it well to ensure every grain is coated in the oil and spices. Let the rice toast for 2 minutes, stirring frequently. Toasting the rice prevents it from becoming mushy and ensures that “fluffy” texture we are aiming for. The rice should look slightly translucent at the edges.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the seared chicken thighs to the pot, nestling them down into the rice and liquid. Bring the mixture to a rolling boil. Once boiling, turn the heat down to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid during this time!
- After 20 minutes, quickly lift the lid and scatter the frozen peas over the top of the rice. Immediately replace the lid and turn off the heat. Let the pot sit, undisturbed, for another 10 minutes. The residual heat will perfectly steam the peas and finish the rice. Finally, remove the lid, discard any chicken bones if preferred, and fluff the rice gently with a fork. Serve hot with a sprinkle of cilantro and a squeeze of fresh lime juice.
- Cook Time: 50 minutes