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Step 1
First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
Step 2
In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
Step 3
Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
Step 4
Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Bring to a boil then add the chicken thighs to the mixture.
Step 5
Cover with the lid and reduce heat to low. Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40-45 minutes, take a peek and see if the liquid has been absorbed. If not, continue to cook in 5-minute increments until all the liquid has been absorbed and the rice is tender.
Step 6
Once the liquid has been absorbed, add in the frozen peas, stirring until warm, then fluff the rice with a fork. Serve and enjoy!