>> title: Arroz con Pollo
>> category: Rice, Beans & Grains
>> tags: rice, chicken, sofrito, one-pot, latin, dinner
>> counters: One Pot
>> aka: chicken and rice, arroz con pollo a la latina, yellow rice with chicken, pollo con arroz
>> servings: 6
>> time: 1 hr 15 min
>> slack: narrow — once the lid goes on it stays on: rice stirred while it absorbs turns to paste at the bottom and stays hard on top
>> washing-up: the Dutch oven
>> keeps: 2 days — the rice hardens cold and comes back if you steam it, not if you microwave it dry

>> step: Brown the bird into the pot and build the sofrito in that fat: the rice takes its colour and its salt from it.
The rice cooks in the liquid the bird gave up, which is the move this whole section is built on.

>> step: brown 10 min, skin side down
Brown @bone-in chicken thighs{3%lb}(1.4 kg; skin on), @kosher salt{2%tsp}, @ground cumin{1%tsp} in @olive oil{2%Tbs} in a #Dutch oven{} for ~brown{10%min}.

>> step: sweat the sofrito 8 min
Soften @&(~1)browned chicken{} with @yellow onion{1%large}(diced), @green bell pepper{1%large}(diced), @garlic{5%cloves}(minced), @plum tomatoes{2}(grated), @cilantro stems{1/4%cup}(chopped) for ~saute{8%min}.

>> step: toast the rice 2 min
Toast @&(~1)sofrito{} with @long-grain white rice{2%cups}(400 g), @achiote powder{1%tsp}, @dried oregano{1%tsp}, @bay leaf{1} for ~toast{2%min}.

>> step: simmer covered 22 min, lid shut
Simmer @&(~1)rice{} covered with @chicken stock{3 1/2%cups}(830 mL) for ~simmer{22%min}, undisturbed.

>> step: rest 10 min, fold in
Rest @&(~1)arroz con pollo{} off the heat for ~rest{10%min}, then fold in @frozen peas{1%cup}(150 g), @pimiento-stuffed olives{1/3%cup}(55 g; sliced), @cilantro leaves{1/4%cup}.

>> step: The crust under the rice is a good thing, not a burnt one. Scrape it up when you fold and it goes through the pot.
Once the lid goes on, leave it.