Arroz con Pollo

Season the chicken thighs generously with salt and pepper. The skin will crisp up nicely.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until deeply golden brown and crisp. Flip and sear the other side for 2 minutes. Remove chicken to a plate.

Reduce heat to medium. Add the finely chopped yellow onion to the pot and sauté for 5-7 minutes until softened and translucent.

Add the minced garlic and aji amarillo paste to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.

Stir in the rinsed long-grain white rice. Toast the rice for 1-2 minutes, stirring to coat each grain with the flavorful base.

Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the pot—this is flavor!

Nestle the seared chicken thighs back into the pot, skin-side up. Ensure they are mostly submerged.

Cover the pot tightly, reduce heat to low, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.

Gently stir in the chopped cilantro and frozen peas. Cover and let stand for 5 minutes, allowing the peas to cook and the flavors to meld.

Fluff the rice with a fork and serve the Arroz con Pollo hot, ensuring each serving has a piece of chicken.