Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 2 cups long-grain white rice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 3.5 cups low-sodium chicken broth
  • 1 tsp turmeric
  • 1 bay leaf
  • 0.5 cup dry white wine

Instructions:

  1. Season chicken thighs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Place chicken skin-side down in the pan. Sear undisturbed for 8 minutes until the skin is deep golden and releases easily. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
  3. Lower heat to medium. In the rendered fat, add the diced onion and bell peppers. Sauté for 5 minutes until vegetables are softened and translucent.
  4. Add the minced garlic and stir in the turmeric. Cook for 1 minute until the kitchen smells incredibly fragrant. Add the rice to the pan and stir to coat in the fat (nacarar). Toast for 2 minutes to toast the grains.
  5. Deglaze the pan with dry white wine, scraping the bottom to release the brown bits (fond).
  6. Pour in the chicken broth and bay leaf. Stir to combine. Nestled the chicken thighs back into the rice and liquid.
  7. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 25 minutes until the liquid is absorbed and rice is tender.
  8. Stir in the frozen peas. Replace the lid and cook for another 5 minutes until the liquid is fully absorbed.
  9. Turn off the heat. Let the pan sit, covered, for 10 minutes.
  10. Remove the bay leaf. Use a fork to gently fluff the rice around the chicken. Your Idea de comida con pollo y arroz is ready to plate.