Arroz con Pollo with Peppers and Carrot

Season the chicken thighs generously with 1 tsp salt and the black pepper on both sides.

Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken, skin-side down first, for 4-5 minutes until golden and crispy. Flip and cook 2 minutes more. Remove and set aside.

In the same pot, add the remaining 2 tbsp olive oil. Add the diced onion and cook, stirring occasionally, for 4 minutes until softened and translucent.

Add the minced garlic and ground cumin. Stir constantly for 1 minute until fragrant — do not let the garlic burn.

Add the chopped tomatoes and cook for 3-4 minutes, pressing them down gently with a wooden spoon, until they have broken down into a thick sauce.

Return the seared chicken thighs to the pot, nestling them into the sofrito. Scatter the sliced bell peppers and diced carrots around the chicken.

Add the water and remaining 1 tsp salt. Stir everything gently, then taste and adjust seasoning if needed. Bring to a boil over high heat.

Add 2 cups (480ml) water and the remaining 1 tsp salt.

Cover tightly with a lid and simmer for 25-30 minutes, until the rice is tender and has absorbed all the liquid, and the chicken is cooked through (165°F / 74°C internal temperature for thighs).

Remove the pot from heat. Scatter the fresh chopped cilantro over the top, then gently fold it through the rice with a fork, mixing the chicken, vegetables, and rice together.

Let rest for 3 minutes uncovered. Serve hot, spooning portions that include chicken, rice, vegetables, and plenty of that flavorful sofrito.