Arroz con Bone-In Chicken Thighs Verde with Red Bell Pepper & Peas

Ingredients

• 2½ lb Bone-In Chicken Thighs, bone-in
• 2 cups long-grain rice, rinsed
• 1 Red Bell Pepper, diced
• 1 cup Peas
• 1 large bunch cilantro
• 1 cup chicken stock, plus 2½ cups more
• 1 onion, diced
• 5 cloves garlic, minced
• 2 tbsp ají amarillo paste
• ½ cup dark beer
• 1 tsp ground cumin
• 3 tbsp vegetable oil
• Salt and black pepper

Method

1. Season the Bone-In Chicken Thighs and brown it in oil in a wide pot until the skin is crisp, 8 minutes. Set aside.
2. Blend the cilantro with 1 cup of stock into a smooth deep-green liquid. Strain it if you want a silkier rice.
3. Cook the onion and Red Bell Pepper in the pot fat for 8 minutes, then add garlic, cumin, and ají amarillo for a minute. Deglaze with the beer.
4. Stir in the rice to coat, pour in the cilantro liquid and remaining stock, and season well. Nestle the Bone-In Chicken Thighs back on top.
5. Cover and cook on low 22 minutes without peeking. Poultry should read 165°F (74°C) and the rice should be tender with the liquid absorbed.
6. Scatter the Peas over, replace the lid, and rest 8 minutes off the heat. Fluff and serve with salsa criolla.