Arroz con Pollo (Cuban-Style Rice and Chicken)

• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 300 g Long-grain white rice
• 400 g Canned tomatoes
• 750 ml Chicken stock
• 2 leaves Bay leaves
• 1 piece Lime
• 20 g Fresh coriander

1. Pat the chicken dry, then season all over with the fine sea salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the chicken thighs skin-side down until deeply golden, then turn and brown the other side. Transfer to a plate; the chicken will finish cooking later.
3. Reduce the heat to medium and add the onion and red pepper. Cook, stirring, until softened and lightly golden.
4. Stir in the garlic and ground cumin and cook until fragrant. Add the rice and stir well so the grains are coated in the seasoned oil.
5. Tip in the canned tomatoes and pour in the chicken stock, then add the bay leaves. Bring to a gentle boil, scraping up any browned bits from the base of the pot.
6. Nestle the chicken thighs back into the rice, skin-side up, along with any resting juices. Cover and simmer on low until the rice is tender and the chicken is cooked through.
7. Turn off the heat and leave covered for 5 minutes, then remove the lid and fluff the rice around the chicken. Squeeze over the lime and scatter with fresh coriander to serve.

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