Arroz con Pollo

Shopping list

• 6 piece chicken thighs — bone-in, skin-on

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 2 tbsp vegetable oil

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• 1 piece onion — finely chopped

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• 1 piece red pepper — diced

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• 4 clove garlic cloves — minced

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• 2 piece tomatoes — chopped

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• 400 g long-grain white rice — rinsed

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• 750 ml chicken stock — hot

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• 1 pinch saffron threads (or turmeric) — soaked in 2 tbsp hot water

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• 1 tsp ground cumin

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• 2 piece bay leaves

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• 100 g frozen peas

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• 0.5 bunch fresh coriander — chopped

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• 1 piece lime — cut into wedges

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Step by step

1. 1

   Season the chicken thighs all over with salt and black pepper.

2. 2

   Heat the vegetable oil in a large, heavy-based pot or casserole over medium-high heat.

3. 3

   Brown the chicken thighs skin-side down for 5– 6 minutes until golden and crispy. Turn and brown the other side for 3– 4 minutes. Remove and set aside.

4. 4

   In the same pot, add the onion and red pepper. Sauté for 5 minutes until softened.

5. 5

   Add the garlic and cook for 1 minute until fragrant.

6. 6

   Stir in the chopped tomatoes, cumin and a pinch of salt. Cook for 3– 4 minutes until the tomatoes begin to break down.

7. 7

   Add the rice and stir well to coat in the tomato mixture. Cook for 2 minutes.

8. 8

   Pour in the hot chicken stock and the saffron (or turmeric) with its soaking water. Stir and add the bay leaves. Bring to a boil.

9. 9

   Nestle the browned chicken thighs into the rice, skin-side up. Reduce heat to low, cover tightly and simmer for 25– 30 minutes until the rice is tender and the chicken is cooked through (internal temperature 75°C).

10. 10

    Scatter the frozen peas over the top, cover again and cook for a final 3 minutes until the peas are heated through.

11. 11

    Remove from heat and let rest, covered, for 5 minutes. Discard bay leaves.

12. 12

    Fluff the rice gently with a fork, sprinkle with fresh coriander and serve with lime wedges on the side.