Arroz con Pollo - Again

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I made Arroz con Pollo last night for my man. He asked if he could bathe in it, which I took as a good sign. I posted this recipe a year ago. Now I'm not a fan of repeat posts, but if people ask to bathe in my food that deserves a second appearance.

 This is my Colombian grandmother's recipe. I call her Ita (short for abuelita). I love her.
Arroz con Pollo
serves 6 - 8 people
6 boneless, skinless chicken thighs
3 cups white rice
6 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 green bell pepper, chopped
2 large cans diced tomatoes
1 cup fresh cilantro, chopped 

1. In your largest stock pot, heat 3 tablespoons oil and saute garlic and onion, until softened. Add bell pepper and and cook until softened, about 4 minutes.  Add tomatoes, a sprinkle of salt and cumin and heat through.
2. Trim any excess fat from chicken thighs and place in same pot. Make sure the chicken is completely covered by tomato mixture. Cook on low/medium heat for 20 minutes.
3. In separate pan, heat 3 remaining tablespoons oil, and add rice. Lightly salt, and saute until rice is slightly toasted, about 4 minutes. Add 6 cups water to rice. Cover and bring rice to boil. Once boiling, lower heat and simmer covered for 20 minutes or until desired tenderness.
4. When chicken is cooked through, remove thighs to a plate and shred with knife and fork. Return shredded chicken to tomato mixture.
5. Slowly add cooked rice to chicken/tomato mixture 1 cup at a time, until it reaches desired consistency. You want it to be juicy, but not too runny. Top with fresh cilantro and enjoy!