Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large clay pot over medium heat, then sear 680 grams of boneless, skinless chicken thighs seasoned with 1 teaspoon of salt and 0.5 teaspoon of black pepper until lightly browned, removing them from the pot and setting aside.

2. 2

   Add 1 medium yellow onion (diced), 3 minced garlic cloves, and 1 medium red bell pepper (diced) to the same clay pot, sautéing for 5-7 minutes until softened, then stir in 1 teaspoon of aji powder and 0.5 teaspoon of ground cumin for 1 minute.

3. 3

   Return the seared chicken thighs to the pot with the vegetables, then add 2 cups of long-grain white rice, stirring to combine all ingredients.

4. 4

   In a separate small bowl, infuse 0.25 teaspoon of azafrán (saffron) threads into 4 cups of warm chicken broth for at least 10 minutes to release its color and flavor.

5. 5

   Pour the saffron-infused chicken broth over the rice and chicken mixture in the clay pot, ensuring everything is submerged, and bring to a gentle simmer.

6. 6

   Cover the clay pot with its lid and reduce heat to low, cooking for 30-40 minutes, or until the rice is tender and most of the liquid has been absorbed, then stir in 1 medium diced carrot and 0.75 cup of fresh green peas.

7. 7

   Remove the clay pot from heat, leaving it covered for an additional 10 minutes to allow the rice to finish steaming and become

8. 8

   fluffy and slightly sticky, then gently fold in 0.25 cup of fresh chopped cilantro before serving directly from the pot.