Arroz con Pollo

Season the Chicken

Pat the chicken thighs dry with paper towels.

Sprinkle both sides of each thigh with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Sear the Chicken

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.

Place the chicken thighs skin-side down in the hot pan.

Sear without moving for 5 minutes until the skin is deep golden brown.

Flip the chicken and sear the other side for 3 minutes, then transfer to a plate.

Sauté the Aromatics

Reduce the heat to medium and add the diced onion to the same pan.

Cook the onion, stirring occasionally, for 3 minutes until softened and translucent.

Add the green and red bell peppers and cook for another 3 minutes until slightly softened.

Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

Toast the Rice and Spices

Add the rinsed rice to the pan and stir to coat it in the oil and vegetables.

Toast the rice, stirring, for 2 minutes until it smells nutty and looks slightly opaque.

Stir in the cumin, smoked paprika, oregano, and turmeric until evenly distributed.

Build the Braise

Pour in the diced tomatoes with their juices and stir to combine.

Pour in the chicken broth and add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Stir everything together and bring the liquid to a boil over medium-high heat.

Cook the Rice and Chicken Together

Nestle the seared chicken thighs skin-side up on top of the rice mixture.

Reduce the heat to low, cover the pan tightly with a lid, and cook for 25 minutes without lifting the lid.

Finish the Dish

After 25 minutes, lift the lid and scatter the frozen peas over the top.

Replace the lid and cook for 5 more minutes until the peas are heated through and the rice is fully cooked.

Check for Doneness

Use an instant-read thermometer to check the thickest part of a chicken thigh — it should read 165°F.

Rest and Serve

Remove the pan from heat and let it rest, covered, for 5 minutes.

Scatter chopped cilantro over the top and serve directly from the pan with lime wedges on the side.