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

• 2 tbsp Vegetable oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 medium Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 2 tsp Ground cumin
• 500 g Tomato, ripe
• 300 g Long-grain white rice
• 750 ml Chicken stock, hot
• 150 g Green peas
• 150 g Sweet corn kernels
• 20 g Fresh coriander
• 2 pieces Lime

1. Heat the vegetable oil in a large casserole over medium-high heat. Season the chicken thighs with salt and black pepper, then brown well on both sides in batches, about 8 to 10 minutes total. Transfer to a plate.
2. Reduce the heat to medium and add the onion and carrots to the pot. Cook, stirring, until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic and ground cumin and cook for 1 minute until fragrant.
3. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then stir the pulp into the pot. Cook for 3 to 4 minutes until slightly thickened and a little darker in colour.
4. Stir in the rice, coating it in the tomato mixture for 1 minute. Pour in the hot chicken stock and bring to a gentle simmer, scraping up any browned bits from the base. Nestle the chicken thighs back into the pot, skin-side up.
5. Cover and simmer on low for 18 to 22 minutes, until the rice is tender and most of the liquid is absorbed. If the rice is still firm, add a splash of stock and cook a few minutes longer. Keep the heat low so the base does not catch.
6. Scatter over the peas and sweet corn, cover again and cook for 3 to 5 minutes until hot through. Take off the heat and rest, covered, for 5 minutes to finish steaming. Taste and adjust seasoning.
7. Roughly chop the fresh coriander and sprinkle over the top. Cut the limes into wedges and serve alongside for squeezing at the table.

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