Arroz con Pollo (Chicken and Rice)

• 2 tbsp Olive oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• 1 tsp Black peppercorns
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 300 g Long-grain white rice
• 750 ml Chicken stock
• 150 g Frozen peas

1. Heat the olive oil in a wide, heavy pot over medium-high heat. Season the chicken thighs all over with the fine sea salt and crush the black peppercorns with the side of a knife (or in a mortar) and add them to the chicken.
2. Brown the chicken, skin-side down first, until deeply golden, then turn and colour the other side. Transfer to a plate; the chicken will finish cooking later.
3. Reduce the heat to medium and add the onion and red pepper to the pot. Cook, stirring and scraping up the browned bits, until softened and glossy.
4. Stir in the garlic, ground cumin and sweet paprika and cook just until fragrant. Add the rice and stir for 1 minute so the grains are well coated.
5. Pour in the chicken stock and bring to a gentle simmer. Nestle the chicken thighs back into the pot, skin-side up, along with any resting juices.
6. Cover and simmer on low until the rice is tender and most of the liquid is absorbed; avoid stirring so the rice cooks evenly. If the pot looks dry before the rice is tender, add a small splash more stock and continue cooking.
7. Scatter over the frozen peas, cover again and cook until the peas are hot and the chicken is cooked through. Rest off the heat for 5 minutes, then fluff the rice around the chicken and serve.

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