Arroz Con Pollo

Ingredients

• Lime wedges - For serving
• Fresh cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Turmeric - 1/2 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Chicken broth - 4 cups
• Long - grain white rice - 2 cups
• Frozen peas - 1 cup
• Tomato - 1, diced
• Green bell pepper - 1, diced
• Red bell pepper - 1, diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Chicken thighs - 6, bone-in and skin-on

Instructions

1. Season the chicken thighs with salt, pepper, paprika, cumin, and turmeric.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
3. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the diced onion, minced garlic, red bell pepper, and green bell pepper. Cook until the vegetables are softened, about 5 minutes.
5. Add the diced tomato and frozen peas to the skillet and cook for an additional 2 minutes.
6. Stir in the long-grain white rice and cook for 1 minute, coating the rice with the vegetable mixture.
7. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Return the chicken thighs to the skillet, nestling them into the rice mixture.
9. Cover and cook for an additional 10 minutes, or until the chicken is cooked through.
10. Garnish with fresh cilantro and serve with lime wedges.
11. Enjoy your delicious Arroz con Pollo!