👨‍🍳 조리법

1. 1

   Season the chicken pieces generously with salt and pepper.

   💡 전문가 팁: Allow chicken to sit at room temperature for about 15 minutes before cooking.
2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken and set aside.

   ⏱️ 8-10 minutes

   💡 전문가 팁: Don't overcrowd the pot; sear in batches if necessary.
3. 3

   Add the chopped onion, bell pepper, and diced carrots to the pot. Sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 전문가 팁: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Add the achiote powder (or paste) and tomato paste. Stir well to combine and cook for 1-2 minutes.

   ⏱️ 2 minutes

   💡 전문가 팁: Achiote provides color and a subtle earthy flavor.
6. 6

   Return the seared chicken to the pot. Add the rinsed rice, chicken broth, and Worcestershire sauce. Stir everything together.

   💡 전문가 팁: Ensure the rice is well distributed.
7. 7

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   ⏱️ 25 minutes

   💡 전문가 팁: Avoid lifting the lid during this time.
8. 8

   Stir in the frozen peas and chopped cilantro. Cover and let stand for 5 minutes to allow peas to cook through and flavors to meld.

   ⏱️ 5 minutes

   💡 전문가 팁: The residual heat will cook the peas.
9. 9

   Fluff the rice with a fork. Adjust salt and pepper to taste. Garnish with extra cilantro before serving.

   💡 전문가 팁: Serve hot.