INGREDIENTS
- 6 to 8 chicken thighs
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion, peeled and coarsely chopped
- 2 to 3 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- Pepper to taste
- 1 tablespoon ground cumin (or more to taste)
- 1/3 cup neutral cooking oil, such as canola
- 2 cups jasmine white rice
- 4 to 5 cloves garlic, finely chopped
- 1/4 cup finely chopped fresh cilantro
- Lime wedges and fresh Cilantro for serving
INSTRUCTIONS
Add neutral low-smoke point oil such as Canola oil to a heavy Dutch Oven and heat over medium-high heat. Pat the chicken thighs dry. Lightly salt and pepper on both sides. Once the oil and pan are both hot, place the chicken thighs into the pan skin down and brown. Once the chicken thighs naturally release from the pan, flip and brown the other side. The aim is to partially cook the chicken not cook the chicken all the way through.
While the chicken is browning, place the tomatoes and their juices (1 can 28-ounce whole peeled tomatoes) and onion (1 medium onion, peeled and coarsely chopped) in a blender or food processor and purée until smooth.
Transfer 2 cups of the tomato mixture to a medium saucepan and heat. Save and freeze the remaining sauce in a vacuum-sealed bag or other and place it in the freezer for the next time you make this dish.
Add the chicken broth (2 cups low-sodium chicken broth), salt (1 1/2 teaspoons kosher salt), and ground cumin (1 tablespoon) to the tomato mixture and bring to a low boil over medium heat then reduce the heat to low to keep the mixture warm.
Once the chicken is browned, place the chicken in the tomato mixture to remain warm. If there is excessive fat in the pan, remove some. Add the 2 cups of long-grain white rice to the pan and stir until golden brown. Add the garlic (4 to 5 cloves garlic, finely chopped) to the rice and stir to combine. Do not allow the garlic to burn. Move the chicken pieces from the tomato mixture to the rice. Carefully pour the tomato mixture into the rice. Use caution as it will begin to bubble violently. Use can use a ladle to add it slowly from a distance.
Once fully combined reduce heat to low and cover. After 15 to 20 minutes continue to check the rice every five minutes until tender. You may need to give everything a stir. Ensure the chicken has reached an internal temperature of at least 165 degrees. Once the rice is tender, turn off the heat and move to a cool burner to prevent burning of the rice.
You may need to season again however I prefer to add more salt after as you cannot remove it if you add too much initially. Provide Cilantro and Lemon as garnish. Enjoy!
If you have leftovers, when reheating individual portions, add a bit of water or chicken stock to stop the rice from drying out as it is reheated in a microwave.