Arroz con Pollo

Ingredients

• 400 g Chicken Thigh
• 60 ml Sour Orange Juice
• 6 pcs Garlic
• 1 tsp Dried Oregano
• 1.5 tsp Ground Cumin
• 2 tbsp Olive Oil
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Yellow Onion
• 1 pcs Green Bell Pepper
• 1 cups Long Grain Rice
• 1 tbsp Tomato Paste
• 120 ml Dry White Wine
• 480 ml Chicken Stock
• 1 pcs Bay Leaf
• 8 pcs Pimento Stuffed Olives
• 2 tbsp Parsley
• 1 pcs Lime

Method

1. Pat {chicken_thigh} dry so it browns instead of steams, then rub with {sour_orange_juice}, half the {garlic}, {dried_oregano}, {ground_cumin}, {kosher_salt}, and {black_pepper}. Let it stand to absorb the mojo flavor.
2. Finely dice {yellow_onion} and {green_bell_pepper}, and mince the remaining {garlic} so the sofrito cooks down evenly and turns sweet without browning.
3. Heat {olive_oil} in a wide heavy pot over medium heat. Lift {chicken_thigh} from the marinade, letting excess drip off, and brown in a single layer for a deep golden crust, turning once. Transfer to a plate.
4. In the same pot over medium-low heat, add {yellow_onion}, {green_bell_pepper}, and {garlic} with a pinch of {kosher_salt}. Sweat until glossy and translucent, then stir in {ground_cumin} and {tomato_paste} and cook until fragrant and slightly darkened.
5. Stir {long_grain_rice} into the sofrito over medium heat and toast until the grains look glossy and smell nutty. Add {dry_white_wine} and reduce until the pot is nearly dry so the flavor concentrates before the stock goes in.
6. Pour in {chicken_stock}, add {bay_leaf} and {pimento_stuffed_olives}, then nestle {chicken_thigh} back into the pot. Bring to a gentle simmer over medium heat, cover, lower to low, and cook until the rice is tender and the {chicken_thigh} reaches a safe temperature.
7. Turn off the heat and let the arroz con pollo rest covered so the grains finish steaming. Fluff gently, discard {bay_leaf}, then finish with {parsley} and a squeeze of {lime} to brighten the rich savory rice.