Arroz con Pollo

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the skillet, skin side down, and cook for about 5 minutes until they are browned. Flip and cook the other side for another 5 minutes. Transfer the chicken to a plate.
2. In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes until the onions are translucent and the peppers are soft. Add the minced garlic and cook for another minute.
3. Add the rice to the skillet with the vegetables and stir, allowing the rice to toast slightly for about 2 minutes. Sprinkle in the cumin, turmeric, and paprika, and stir to coat the rice.
4. Pour in the chicken broth and bring the mixture to a boil, stirring to combine. Reduce the heat to low, place the chicken thighs back in the skillet on top of the rice, and cover with a lid.
5. Cook on low heat for about 25 minutes, or until the rice is tender and the chicken is cooked through. If the liquid evaporates before the rice is cooked, you can add a little more chicken broth or water.
6. Once cooked, turn off the heat and let the dish sit, covered, for another 5 minutes. This helps to fully steam the rice.
7. Stir in the peas and let them cook in the residual heat for about a minute until warmed through. Add the chopped cilantro and gently stir to incorporate.
8. Serve the Arroz con Pollo with lime wedges on the side. Squeeze the lime over the dish for a fresh, zesty kick. Enjoy!