Mexican Chicken and Rice -- Arroz con Pollo

Ingredients

• 2-3 lbs. chicken (e.g. 5 bone-in chicken thighs)
• 2 cups uncooked rice
• 3 cups stock (or water)
• 3 plum tomatoes
• 1/2 small onion
• 2 garlic cloves
• 1 jalapeno
• 1 tablespoon Mexican oregano
• 1/4 teaspoon cumin (optional)
• 0-1 teaspoons salt (to taste)
• freshly cracked black pepper
• freshly chopped cilantro (optional)
• olive oil
• 2 quarts cold water (optional, for brine)
• 1/2 cup Kosher salt (optional, for brine)

Method

1. 1

   Optionally brine the chicken: dissolve 1/2 cup Kosher salt in 2 quarts cold water, add chicken, cover, and refrigerate for 30-60 minutes.

2. 2

   Preheat oven to 400°F (200°C). Rinse and de-stem the plum tomatoes, then roast in the oven for about 30 minutes.

3. 3

   Remove chicken from brine and pat dry. Heat 2-3 tablespoons of oil in a deep skillet over medium-high heat, brown chicken on both sides for a few minutes, then remove and set aside.

4. 4

   Add uncooked rice to the skillet and cook over medium heat for a few minutes, stirring regularly.

5. 5

   Blend the roasted tomatoes, onion, garlic cloves, and jalapeno until smooth.

6. 6

   Once the rice turns opaque and lightly browned, pour in the blended tomato mixture and cook for 2 minutes, stirring regularly.

7. 7

   Add the stock, Mexican oregano, cumin, black pepper, and salt to taste. Bring to a boil.

8. 8

   Return the browned chicken to the pan, bring back to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the liquid is absorbed.

9. 9

   Remove from heat and let sit covered to steam for a few minutes before serving with optional chopped cilantro.