ARROZ CON POLLO PREP TIME: 15 minutes plus 15 minutes soaking time 1 cup (185 g) long-grain white rice 4 bone-in, skin-on chicken thighs (see Notas) Salt and black pepper 2 tablespoons olive oil ½ cup (95 g) diced carrot ½ cup (35 g) chopped onion 8 ounces (227 g) plum tomatoes (about 2 tomatoes), chopped 2 small cloves or 1 large clove garlic, chopped ½ cup (180 ml) chicken broth 3 sprigs fresh cilantro ½ cup (45 g) frozen green peas, thawed and drained (see Notas) FOR SERVING Sliced avocado Salsa of choice Warm corn tortillas COOK TIME: 35 minutes. YIELD: 4 servings 1. Rinse the rice thoroughly using a fine-mesh strainer, then place it in a medium bowl. Cover the rice with warm water and let soak for 15 minutes. 2. While the rice is soaking, season the chicken with salt and black pepper. In a large skillet, heat the oil over medium-low heat. Add the chicken and cook it for 7 to 8 minutes per side, until light golden. Transfer the chicken to a plate. 3.Drain the soaked rice using a fine-mesh strainer and shake it to remove any excess moisture. Before adding the rice to the pan the chicken was cooked in, make sure there is only about 1 tablespoon of oil in it, removing any excess oil and/or chicken fat. Add the drained rice to the pan and cook and stir over medium-high heat for 3 minutes, or until it is no longer transparent and starts to become slightly opaque. Add the carrot and onion and cook. stirring occasionally, for 3 more minutes. 1. Meanwhile, place the tomatoes, garlic cloves, and broth in a blender and process until smooth. Pour the tomato-garlic mixture over the rice and continue cooking until it starts boiling, then reduce the heat to low and season with salt. Add the chicken pieces back into the pan along with the cilantro and peas. Cover with the lid and continue to cook for 8 to 10 minutes, until the rice is well cooked and the chicken is fork-tender. 3. Remove the pan from the heat and let rest for about 5 more minutes before serving. (If you feel that the rice needs more liquid, add a little bit of warm chicken broth to it.) 6. Serve with avocado, salsa, and warm tortillas, 100