Arroz con Pollo

Instructions

1. Step 1

   Place the chicken in a bowl. Season it evenly with 6 gr salt, black pepper, cumin, paprika, and oregano.

   Ingredients used: 1.0 gr Black Pepper, 6.0 piece Chicken Thigh, 2.0 gr Cumin, 1.0 gr Dried Oregano, 2.0 gr Paprika, 6.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Heat 15 ml olive oil in the Dutch oven over medium heat. Sear the seasoned chicken skin-side down for 5 minutes, then turn and cook for 3 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: Dutch oven

3. Step 3

   Transfer the browned chicken to a clean plate.

   Cookware: Dutch oven, plate

4. Step 4

   Add the remaining 15 ml olive oil, onion, and bell pepper to the pot. Cook over medium heat until softened, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Red Bell Pepper, 180.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Stir in the rice and annatto. Cook over medium heat until the grains are evenly coated and lightly toasted.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Ground Annatto, 360.0 gr long-grain white rice

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the chicken stock, tomato sauce, remaining 6 gr salt, and bay leaves. Stir, increase to high heat, and bring to a boil.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 720.0 ml Chicken Stock, 6.0 gr Salt, 120.0 ml Tomato Sauce

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Nestle the browned chicken into the rice, skin-side up. Cover, reduce to low heat, and simmer until the rice is tender and the thickest part of each chicken thigh reaches at least 74°C.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, instant-read thermometer

9. Step 9

   Scatter the peas over the rice. Cover and cook over low heat until the peas are hot and the remaining liquid is absorbed.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: Dutch oven

10. Step 10

    Remove the pot from the heat and discard the bay leaves. Rest covered, then fluff the rice gently and finish with cilantro and lime wedges.

    Timer: 5 min (fixed)

    Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

    Cookware: Dutch oven, wooden spoon