Arroz con Pollo a la Chorrera with Bone-In Chicken Thighs & Red Bell Pepper

Ingredients

• 2½ lb Bone-In Chicken Thighs, bone-in
• 1½ cups medium-grain rice
• 1 Red Bell Pepper, sliced
• 1 onion, diced
• 5 cloves garlic, minced
• 1 cup grated tomato
• 4 cups chicken stock
• ½ cup beer or dry white wine
• 1 pinch saffron or 1 tsp bijol
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 tbsp olive oil
• ½ cup frozen peas
• ¼ cup pimiento strips
• Salt and black pepper

Method

1. Season the Bone-In Chicken Thighs and brown it in olive oil in a wide pot until the skin is crisp and copper, 8 minutes. Set it aside; leave the fat.
2. Cook the onion and Red Bell Pepper in that fat for 8 minutes until soft, then the garlic, cumin, and oregano for a minute. Add the grated tomato and reduce until jammy, 6 minutes.
3. Stir in the rice to coat it in sofrito, then add the stock, beer, and saffron. This looks like far too much liquid — it is supposed to.
4. Nestle the Bone-In Chicken Thighs back in, bring to a boil, then cover and simmer on low 22–25 minutes. Poultry should read 165°F (74°C) and the rice should be tender in a loose, risotto-like broth.
5. Scatter the peas and pimiento over the top, replace the lid, and rest off the heat 5 minutes.
6. Serve in bowls with a spoon, not a fork, and plenty of lime if you like it sharp.