Arroz con Pollo Tico

Ingredients

• 12 oz boneless chicken thighs, diced
• 1 cup long-grain rice, rinsed
• 2 cups chicken stock
• 1 Red Bell Pepper, diced
• ½ cup Green Peas
• ½ onion, diced
• 2 cloves garlic, minced
• 1 tsp achiote paste or ½ tsp annatto (or turmeric for color)
• 2 tbsp oil
• Handful cilantro

Method

1. Brown the chicken in the oil in a wide pot over medium-high, seasoning with salt. Push it to the side once it takes color.
2. Soften the onion, garlic, and Red Bell Pepper in the same pot, then stir in the achiote until everything glows orange.
3. Add the rice and toast 1 minute, then pour in the stock, scraping the bottom. Cover and simmer on low 18–20 minutes without peeking.
4. Scatter the Green Peas over the top, re-cover, and rest off the heat 5 minutes — they steam bright green while the rice finishes.
5. Fluff, check the chicken reads 165°F (74°C), fold in cilantro, and serve with a squeeze of lime.