Brazilian Chicken and Yellow Rice with Green Pepper

What you need

• 4 bone-in chicken thighs, skin on, about 800 g (1 3/4 lb) total
• 2 tsp salt, divided
• 1 tbsp neutral oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1 tsp annatto powder
• 1 tsp ground turmeric
• 2 leaves bay leaves
• 300 g (1 1/2 cups) long-grain white rice
• 850 ml (3 1/2 cups) water, hot, divided
• 3 tbsp flat-leaf parsley, chopped
• 2 scallions, thinly sliced
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Season the thighs with 1 tsp of the salt and plenty of pepper.

2. 2

   Heat the oil in a wide heavy pot over medium-high heat. Brown the thighs skin-side down until golden, 5-6 min, then turn and brown 3 min more. Move them to a plate.

3. 3

   Lower the heat to medium. Cook the onion and green pepper in the pot until soft, about 4 min, then add the garlic and cook 1 min.

4. 4

   Stir in the tomato, annatto, turmeric and bay leaves. Cook until the tomato collapses into a thick paste, about 3 min.

5. 5

   Return the thighs to the pot with 300 ml (1 1/4 cups) of the hot water. Cover and simmer over low heat until the chicken is tender and only a few spoonfuls of liquid remain, about 20 min.

6. 6

   Rinse the rice in a sieve until the water runs mostly clear, then drain well.

7. 7

   Stir the rice into the pot and coat it in the juices for 1 min.

8. 8

   Pour in the remaining 550 ml (2 1/4 cups) hot water and the remaining 1 tsp salt. Bring to a boil, stir once and tuck the thighs into the rice.

9. 9

   Cover and cook over low heat without stirring until the water is absorbed and the rice is tender, 15-18 min. The chicken must reach 74 °C (165 °F) at the thickest part.

10. 10

    Take the pot off the heat and rest it covered for 5 min.

11. 11

    Fluff the rice with a fork, scatter with parsley and scallions and serve hot straight from the pot.

Imported from vitat.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.