- 1 cup long-grain white rice (uncooked)
- 4 6-ounce chicken thighs (bone-in, skin removed)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 yellow onion (peeled and chopped)
- 1 bell pepper (cored, seeded, and chopped)
- 3 garlic cloves (peeled and minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can 14.5 ounce low-sodium diced tomatoes (including liquid)
- 2 cups water
- 1 cube chicken bouillon
- Cook rice as directed on the package.
- To trim the chicken, lay the chicken thighs on the cutting board, skin side up. Push the chicken down a bit so the excess fat is on the cutting board (the excess is the part that isn’t right on top of the chicken). Now, using kitchen scissors or a sharp knife, cut off and throw away the excess fat. Pat the chicken dry with paper towels, then throw the towels away.
- Place the skillet over medium high heat and when it is hot, add the chicken thighs, skin side down and cook until browned, about 5 minutes on each side.
- Turn the heat off, carefully remove the chicken from the skillet and transfer to the plate. Pour off all but 1 tablespoon fat.
- Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.
- Add the cooked rice and tomatoes and stir well.
- Add the water and bouillon cube and bring to a boil over high heat. Add the chicken, skin side down, turn the heat down to low and cover.
- Cook for 20 minutes and then carefully flip the chicken, so that the skin side is up.
- Cover and cook for an additional 20 minutes. Serve right away.
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