3 pounds on the bone, skin-on chicken thighs, and chicken thighs.
Freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon of dried oregano
1 tsp. garlic powder
1/2 teaspoon cayenne pepper
3 tablespoons of extra virgin olive oil
1 large onion, chopped
2 peppers, chopped
4 cloves of garlic, minced
2 tablespoons of tomato paste
1 c. long-grain rice
2 c. low-sodium chicken broth
1 can of diced tomatoes
1 bay leaf
Freshly chopped coriander, for garnish
Dry the chicken with paper towels and season everything with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder and cayenne pepper. Rub the mixture into the chicken.
In a large skillet over medium-high heat, heat the oil. Add the chicken and cook until golden brown, 5 minutes on each side. Remove skillet and set aside on a plate.
In the same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste.
Add rice and cook until well covered and toasted, 3 minutes. Pour in the chicken broth and diced tomatoes, and bay leaf, stirring any pieces from the bottom of the pan. Bring to a boil and then add the chicken back to the pan. Reduce the heat and simmer, covered, until the chicken is cooked and the rice is tender 30 minutes. Stir from time to time to ensure that the rice does not stick to the bottom of the pan. Add more water or broth as needed.
Remove bay leaf and serve with cilantro.