Spanish Style Boneless Chicken Thighs with Rice

Ingredients

• 9 boneless skinless chicken thighs
• 3 tablespoons rib rack chicken rub
• 3 tablespoons olive oil
• 2 medium tomatoes diced
• 2 tablespoons fresh lemon juice
• 2 teaspoons Slap Ya Mama Chicka Licka Bam Bam seasoning
• 2 medium yellow onions
• 1.5 bell peppers (any color)
• 6 garlic cloves, minced
• 2.3 cups uncooked long-grain rice
• 1.5 teaspoons ground cumin
• 1.5 teaspoons smoked paprika
• 0.8 teaspoons chili powder
• 1 teaspoons dried oregano
• 5 cups chicken/beef stock or both
• 1 pinch salt and black pepper

Method

1. Marinate the chicken: In a large bowl, combine 9 boneless skinless chicken thighs with 3 tablespoons rib rack chicken rub, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, and 2 teaspoons Slap Ya Mama Chicka Licka Bam Bam seasoning. Toss to coat evenly. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
2. Prep the aromatics: Dice 2 medium yellow onions into medium pieces. Dice 1.5 bell peppers (any color) into medium pieces. Mince 6 garlic cloves, minced and set aside. Dice 2 medium tomatoes.
3. Sear the chicken: Heat a large, heavy pot or Dutch oven over medium-high heat. Working in batches if needed, add the marinated chicken (don't pat dry, the moisture helps browning). Sear for 4 minutes per side or until golden brown. Transfer to a plate and set aside.
4. Start the onion base: In the same pot, add the diced 2 medium yellow onions. Sauté over medium heat, stirring occasionally, until they begin to soften (about 10 minutes).
5. Add spices to onions: Sprinkle 1.5 teaspoons ground cumin, 1.5 teaspoons smoked paprika, 0.8 teaspoons chili powder, and 1 teaspoons dried oregano over the onions. Stir constantly for about 1 minute until fragrant.
6. Deglaze and reduce: Add a hefty splash (about ¾ cup) of 5 cups chicken or beef stock to the pot, scraping up any browned bits. Continue cooking, stirring often, until the onions soften and the liquid reduces significantly, you want the onions to break down into a thick paste-like consistency. This takes about 10 minutes.
7. Add garlic: Add 6 garlic cloves, minced and the diced 1.5 bell peppers (any color). Stir well and cook until the garlic becomes fragrant, about 3 minutes. Continue cooking and stirring, letting the mixture reduce further until it's very thick and mush-like.
8. Add 2 diced tomatoes, cook it down into a paste.
9. Add rice: Add 2.3 cups uncooked long-grain rice to the pot and stir well, coating all the rice with the onion-garlic paste. Let it toast slightly for 2–3 minutes, stirring to avoid sticking.
10. Build the broth: Add the remaining 5 cups chicken or beef stock (about 4.5–5 cups) to cover the rice by about an inch. Season with 1 pinch salt and black pepper. Stir gently to combine.
11. Return chicken and cook: Nestle the seared 9 boneless skinless chicken thighs back into the pot among the rice. Bring the liquid to a gentle simmer, then reduce heat to low. Cover with a lid (or foil if you don't have one).
12. Simmer until done: Cook on low heat for 25–30 minutes, until the rice has absorbed most of the liquid and is tender, and the chicken is cooked through. If the rice still feels undercooked when the broth is mostly gone, add another ½ cup of 5 cups chicken or beef stock, stir gently, cover, and simmer for another 5–10 minutes.
13. Rest and serve: Remove from heat and let it rest covered for 5 minutes.
14. Fluff with a fork and serve.