Arroz con Pollo (Latin American Chicken and Rice)

Ingredients

• Chicken thighs and drumsticks, bone-in, skin-on 1.4 kg (about 1 kg edible)
• Long-grain white rice 400 g
• Chicken broth 900 ml
• Onion, finely chopped 1 large (150 g)
• Green bell pepper, diced 1 medium (130 g)
• Garlic, minced 4 cloves (16 g)
• Tomato sauce, canned 120 g
• Green peas, frozen 150 g
• Olive oil 2 tbsp
• Sazon seasoning with annatto 1 packet (5 g)
• Ground cumin and dried oregano 1 tsp each
• Salt 1 tsp (6 g)
• Fresh cilantro, chopped 1/4 cup (4 g)

Instructions

1. 1

   Pat the chicken pieces dry and season them with half the salt, the cumin and the oregano.

2. 2

   Heat the olive oil in a wide heavy pot over medium-high heat and brown the chicken skin side down for 6 minutes, then turn and brown the other side for 3 minutes; set aside.

3. 3

   Lower the heat to medium, add the onion, bell pepper and garlic to the fat in the pot and cook for 6 minutes until soft.

4. 4

   Stir in the tomato sauce and sazon, then add the rice and stir for 2 minutes so every grain is coated.

5. 5

   Pour in the chicken broth, add the remaining salt, bring to a boil and nestle the chicken back into the rice skin side up.

6. 6

   Cover tightly, reduce the heat to low and cook for 25 minutes, then scatter the peas over the top, cover again and cook for 5 more minutes.

7. 7

   Take the pot off the heat, rest it covered for 10 minutes, fluff the rice with a fork and sprinkle with cilantro before serving.