Arroz con Pollo (Colombian-Style Rice with Chicken)

• 2 tbsp Sunflower oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 medium Red onion
• 2 medium Carrot
• 1 large Red pepper
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 300 g Long-grain white rice
• 750 ml Chicken stock, hot
• 150 g Frozen peas
• 20 g Fresh coriander
• 1 piece Lime

1. Heat the sunflower oil in a large, lidded pot over medium-high heat. Add the chicken thighs skin-side down and brown well for 5 to 6 minutes, then turn and brown the other side for 3 to 4 minutes. Transfer the chicken to a plate.
2. Reduce the heat to medium and add the red onion, carrot and red pepper to the pot. Cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic, ground cumin and ground turmeric and cook for 1 minute until fragrant.
3. Stir the long-grain white rice into the spiced vegetables and cook for 1 to 2 minutes so the grains are well coated. Pour in the 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.
4. Cover and simmer on low for 18 minutes, keeping it at a steady, gentle bubble. Scatter over the frozen peas, cover again and cook for 5 to 7 minutes until the rice is tender and the chicken is cooked through. If the pot looks dry before the rice is tender, add a small splash of stock and continue cooking.
5. Remove from the heat, cover and rest for 5 minutes, then fluff the rice with a spoon. Finely chop the fresh coriander and fold most of it through the rice. Cut the lime into wedges and serve with the remaining coriander and lime for squeezing.

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