4.2
(246)
Your folders
Your folders
Export 13 ingredients for grocery delivery
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!
Your folders
aspicyperspective.com
5.0
(20)
35 minutes
Your folders
asassyspoon.com
Your folders
foodnetwork.com
5.0
(1)
15 minutes
Your folders
toriavey.com
4.5
(10)
15 minutes
Your folders
allrecipes.com
4.7
(76)
1 hours, 55 minutes
Your folders
foodsofourlives.com
45
Your folders
cooking.nytimes.com
4.0
(415)
Your folders
simplyrecipes.com
4.5
(142)
45 minutes
Your folders
dinneratthezoo.com
5.0
(24)
60 minutes
Your folders
foodnetwork.com
4.7
(126)
1 hours
Your folders
carlsbadcravings.com
30 minutes
Your folders
onceuponachef.com
5.0
(9)
1 hours
Your folders
heartlandcooking.com
5.0
(1)
40 minutes
Your folders
taste.com.au
4.7
(19)
65 minutes
Your folders
foodandwine.com
4.0
(4.6k)
Your folders
myrecipes.com
3.5
(3)
Your folders
delish.com
4.2
(5)
Your folders
gallinablanca.es
4.0
(12)
Your folders
mexicoinmykitchen.com
4.5
(12)
25 minutes