Arroz con Pollo

Ingredients

• 800 gchicken pieces
• 400 gwhite rice
• 1onion
• 2tomatoes
• 1red bell pepper
• 2 tbspvegetable oil
• 1 tspcumin
• to finishcilantro
• to tastefine sea salt

Method

1. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Pat the 800 g of chicken pieces dry with paper towels to ensure they brown properly, then season them generously with fine sea salt and 1 teaspoon of cumin. Place the chicken pieces in the pot, skin-side down if applicable, and brown them on all sides until they develop a deep golden color, about 5-7 minutes per side. This step enhances the flavor of the dish by creating a rich fond at the bottom of the pot.
2. While the chicken is browning, finely chop 1 onion, 2 tomatoes, and 1 red bell pepper. Once the chicken is browned, remove it from the pot and set aside. Add the chopped onion, tomatoes, and red bell pepper to the same pot, reducing the heat to medium. Cook the aromatics, stirring occasionally, until they are tender and the onions are translucent, about 5-7 minutes. This will build the base flavor for the rice.
3. Return the browned chicken pieces to the pot, nestling them among the cooked aromatics. Add 400 g of white rice, stirring to coat the grains in the flavorful mixture. This step ensures the rice absorbs the flavors from the chicken and vegetables.
4. Pour enough water into the pot to cover the rice and chicken by about 1 inch. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot with a tight-fitting lid and cook until the rice is tender and has absorbed the liquid, about 20-25 minutes. The rice should be fluffy and the chicken cooked through, with no pink remaining.
5. Check the consistency of the dish; if there's excess liquid, remove the lid and increase the heat slightly to reduce the sauce, stirring occasionally. Taste the dish and adjust the seasoning with more fine sea salt if necessary. The flavors should be well-balanced, with a hint of cumin and the sweetness of the vegetables.
6. Once the liquid is absorbed and the rice and chicken are perfectly cooked, turn off the heat. Finely chop a handful of cilantro and sprinkle it over the dish to finish. The cilantro adds a fresh, bright note that complements the savory flavors. Serve the Arroz con Pollo directly from the pot, encouraging everyone to gather around and share.