Arroz con Pollo - Latin American Chicken and Rice

Cut the boneless chicken thighs into bite-sized pieces, then season generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 3-4 minutes per batch. Remove the chicken from the pot and set aside.

Add another 1 tbsp of olive oil to the pot if needed. Add the chopped onion and red bell pepper, and sauté over medium heat for 5-7 minutes until softened. Stir in the minced garlic, ground cumin, dried oregano, smoked paprika, and saffron threads (or turmeric), and cook for another 1 minute until fragrant.

Add the long-grain rice to the pot and stir to combine with the vegetables and spices. Toast the rice for 2-3 minutes until slightly translucent. Pour in the diced tomatoes and chicken broth, add the bay leaf, and stir well. Return the browned chicken to the pot and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time! Remove the pot from the heat, stir in the frozen peas, and let it rest, covered, for another 5-10 minutes. This helps the rice to finish cooking and the peas to warm through.

Remove the bay leaf. Fluff the rice with a fork, stir in the chopped fresh cilantro, and serve immediately. Enjoy your meal!