CUBAN-STYLE ARROZ CON POLLO

Ingredients:

3 tablespoons olive oil, divided
1 lb chicken thighs, bone in, skin on
Pinch of salt, pepper, cumin for chicken thighs
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups uncooked long-grain white rice, rinsed and washed
3 1/2 cups chicken stock
8 ounces tomato sauce
1/2 teaspoon annatto powder, bijol, or turmeric, to color the rice
1 bay leaf
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt + pepper to taste
1/2 cup frozen peas

Preparation:

1-Season chicken thighs with salt, pepper, and cumin. In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.?
2-In the same saucepan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.?
3-Stir in the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then add chicken. Cover and reduce heat to medium-low.?
4-Simmer until liquid is absorbed and rice is tender, about 45 min. Add frozen peas, stirring until warm. Fluff rice with fork, serve, and enjoy!

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