Arroz con Pollo a la Cubana (One-Pot Chicken and Rice)

• 8 pieces Chicken thighs, bone-in, skin-on
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 300 g Long-grain white rice
• 400 g Canned chopped tomatoes
• 750 ml Chicken stock
• 2 pieces Bay leaves
• 150 g Green peas
• 1 piece Lime

1. Pat the chicken dry. Halve, deseed and slice the red pepper, and finely grate the garlic.
2. Heat a large Dutch oven over medium-high heat and add the chicken thighs skin-side down. Cook for 6 to 8 minutes until the skin is deeply golden, then turn and cook 3 minutes more. Transfer to a plate.
3. Tip off all but about 2 tablespoons of the chicken fat from the pot. Add the red pepper and cook for 4 to 5 minutes until softened and lightly coloured. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant.
4. Add the rice and stir for 1 minute to coat the grains. Pour in the canned tomatoes and chicken stock, then add the bay leaves and bring to a gentle simmer. Nestle the chicken back in, skin-side up, along with any resting juices.
5. Cover and simmer on low for 20 minutes, keeping it at a steady, gentle bubble. Uncover and check that the rice is tender and most of the liquid has been absorbed; if needed, cover and cook 5 minutes more. Stir in the peas, cover again and cook 3 to 5 minutes until the peas are hot and the chicken is cooked through.
6. Remove the pot from the heat and rest, covered, for 5 minutes to finish steaming the rice. Discard the bay leaves, then fluff the rice around the chicken. Cut the lime into wedges and serve alongside for squeezing over.

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