Arroz Con Pollo

Ingredients

• 3 pounds chicken, bone-in, skin-on pieces
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion – finely chopped
• 1 medium green bell pepper – diced
• 4 cloves garlic – minced
• 2 tsp ground annatto (achiote)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups long-grain white rice
• 0.5 cup tomato sauce (canned)
• 4.5 cups low-sodium chicken broth
• 1 leaf bay leaf
• 1 cup frozen green peas
• 0.5 cup roasted red peppers – cut into strips (for serving)
• 0.25 cup cilantro – chopped (for serving)

Instructions

1. Pat the chicken, bone-in, skin-on pieces dry and season all over with the kosher salt and black pepper.
2. Heat the olive oil in a wide heavy pot (at least 5 quarts) over medium-high until shimmering, about 2 minutes; add the seasoned pieces skin side down and brown until deep golden on both sides, 8–10 minutes total, then transfer to a plate.
3. Reduce heat to medium and add the onion, green bell pepper, and garlic; cook, stirring often, until softened and translucent, 5–7 minutes.
4. Stir in the ground annatto (achiote), ground cumin, and dried oregano; cook until fragrant, about 30 seconds.
5. Rinse the long-grain white rice under cold water until the water runs clear; drain well, add to the pot, and cook, stirring, 1–2 minutes to coat and lightly toast.
6. Stir in the tomato sauce (canned); add the low-sodium chicken broth and the bay leaf, and bring to a lively simmer.
7. Nestle the browned pieces and any accumulated juices into the rice; cover, reduce heat to low, and cook until the rice is tender and the juices run clear at the bone, 22–28 minutes.
8. Scatter in the frozen green peas, re-cover, and let steam off the heat for 5 minutes; uncover and gently fluff.
9. Top with the roasted red peppers and cilantro and serve hot.