Valencia Rice (Nicaragua)

Place the chicken in a large pot and add 5 cups of water to cover, then season with 1 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil, then reduce heat and simmer until the chicken is fully cooked and tender.

Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a separate bowl, reserving 3 cups for the rice.

Once cooled, shred or cut the chicken meat into bite-sized pieces, discarding skin and bones.

Heat the reserved 3 cups of broth in a saucepan and bring to a simmer, keeping it warm on low heat.

In a large, heavy-bottomed paella pan or wide skillet, heat oil over medium heat. Add the chopped onion, green bell pepper, celery, and minced garlic, then sauté until softened and fragrant.

Add the uncooked rice to the pan and stir constantly for 2-3 minutes until lightly toasted and each grain is coated with oil.

Pour the warm reserved broth into the rice, then season with 1 teaspoon salt and 1 dash of pepper. Stir once and bring to a boil.

Reduce heat to medium-low and add the diced potatoes and diced carrot to the rice. Do not stir after this point.

When most of the liquid is absorbed and the rice is nearly tender, scatter the fresh or frozen green peas and reserved shredded chicken over the top. Cover and continue cooking until the rice is tender and the liquid is fully absorbed.

Remove from heat and let the rice rest covered for 5 minutes to allow the flavors to meld.

Garnish generously with fresh cilantro sprigs and serve directly from the pan while hot.