Arroz con Pollo

Pat the chicken dry with paper towels and season generously with salt and black pepper on all sides.

Steep the saffron threads in 2 tablespoons of warm broth and set aside. Dice the onion, mince the garlic, and chop the bell pepper and carrot.

Heat olive oil in a large heavy pot over medium-high heat. Working in batches if needed, brown the chicken pieces on both sides until golden (about 3–4 minutes per side). Remove and set aside.

In the same pot, add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Add the sofrito and cook, stirring frequently, for 2 minutes to deepen the flavors.

Stir in the uncooked rice, coating it well with the sofrito mixture, for about 1 minute.

Pour in the chicken broth (including the saffron-steeped liquid) and add the diced carrot and bell pepper. Return the browned chicken pieces to the pot, nestling them into the rice.

Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 25–30 minutes until the rice is tender and the liquid is absorbed.

Stir in the peas and cook covered for another 2–3 minutes until the peas are heated through.

Remove from heat and let rest for 5 minutes. Fluff the rice gently with a fork, taste, and adjust salt and pepper as needed.

Garnish with fresh cilantro or parsley and serve with lime or lemon wedges on the side.