Colombian Arroz con Pollo

Method

1. Put the chicken, water, half the onion (in one piece), half the garlic (crushed) and half the salt into a 20 cm pot and bring to the boil over high heat. Skim off the foam, turn down to medium-low heat and simmer for 25 min. The chicken is done when the juices run clear when pierced.

   Add in this stepBone-in chicken thighs or drumsticks 550 gWater 800 mlOnion ½Garlic cloves 1½Salt ¾ tsp

   high heat→medium-low heat

2. Lift out the chicken, let it cool for 10 minutes, discard the skin and bones and shred the meat roughly by hand. Strain the broth and measure out 400 ml; top up with water if you are short.

3. Finely chop the remaining onion and garlic, slice the spring onions and cut the pepper and carrot into 5 mm dice. Heat the oil in a 22 cm wide pot with a tight lid over medium heat, add all the vegetables with the cumin and achiote and cook for 6 min, until the onion is translucent and the oil has turned orange.

   Add in this stepVegetable oil 1½ tbspOnion ½Garlic cloves 1½Spring onions (thick ones if possible) 2Red bell pepper ½Carrot 1Ground cumin ½ tspAchiote (annatto) powder or Colombian 'color' ¾ tsp

   medium heat

4. Add the rice unwashed and stir over medium heat for 2 min, so every grain is coated with oil and colour.

   Add in this stepLong-grain rice 180 g

   medium heat

5. Add the measured broth, the shredded chicken, the remaining salt and the peas, stir once, turn up to high heat and boil uncovered for 5 min, until the liquid has dropped to the level of the rice and small holes appear on the surface. The liquid should taste a little saltier than soup, because the rice absorbs the seasoning.

   Add in this stepSalt ¾ tspFrozen peas 80 g

   high heat

6. Turn the rice over once from the bottom, level it, cover tightly and turn down to low heat. Cook for 18 min without lifting the lid. It is ready when the grains are tender and the liquid has gone; if they are still firm, sprinkle with 2 tablespoons of water and cook 5 minutes more.

   low heat

7. Turn off the heat and leave covered for 5 min. Fluff gently from the edges with a fork and scatter with coriander before serving.

   Add in this stepChopped coriander (cilantro) 2 tbsp