Arroz con Pollo (Latin Chicken and Rice One-Pot)

• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 400 g Canned chopped tomatoes
• 750 ml Chicken stock, hot
• 300 g Long-grain white rice
• 150 g Frozen peas
• 1 piece Lime
• 15 g Fresh coriander

1. Pat the chicken thighs dry. Heat the olive oil in a large casserole over medium-high heat.
2. Brown the chicken thighs, skin-side down first, until deeply golden, then turn and colour the other side. Transfer to a plate.
3. Lower the heat to medium. Chop the onion and red pepper, then cook them in the same pot, stirring and scraping up any browned bits, until softened.
4. Crush in the garlic and stir in the ground cumin. Cook for 1 minute until fragrant.
5. Stir in the canned chopped tomatoes and cook for 3 to 4 minutes to thicken slightly. Pour in the hot chicken stock and bring to a gentle simmer.
6. Stir in the long-grain white rice, then nestle the chicken thighs back into the pot, skin-side up. Cover and simmer on low for 25 minutes, adjusting the heat so it bubbles very gently.
7. Scatter over the frozen peas, cover again and cook for 5 minutes until the rice is tender and the chicken is cooked through. If the rice needs a splash more liquid, add a little more stock and cook for a few minutes longer.
8. Take the pot off the heat and rest, covered, for 5 minutes to finish steaming. Finely chop the fresh coriander, squeeze over the lime, then fluff the rice and fold through most of the coriander. Serve with the remaining coriander on top.

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