Ancho-Chile Chicken with Charred Salsa Roja and Cilantro Rice

Ingredients

• 8 (about 3 lb) lb bone-in chicken thighs
• 4 dried ancho chiles
• 3 dried guajillo chiles
• 1.5 lb lb tomatoes
• 1 large white onion
• 8 cloves garlic
• 5 tbsp avocado oil
• 3 tbsp apple cider vinegar
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 bunch fresh cilantro
• 2 cups cup long-grain white rice
• 3 cups cup chicken stock
• 2 limes
• 2 tsp salt
• 2 fresh serrano chiles

Instructions

1. 1

   Toast the ancho and guajillo chiles in a dry skillet 30 seconds per side until fragrant, then soak in hot water 20 minutes until soft.

2. 2

   Blend the softened chiles with 4 garlic cloves, apple cider vinegar, half the cumin, half the oregano, 1 tsp salt, and 2 tbsp avocado oil into a smooth marinade.

3. 3

   Coat the chicken thighs thoroughly and marinate at least 30 minutes (up to overnight).

4. 4

   Char the tomatoes, half the onion, serrano chiles, and remaining garlic under the broiler, turning until blistered all over, about 12-15 minutes.

5. 5

   Blend the charred vegetables with the remaining oregano and salt into a rustic salsa roja. Warm it in a saucepan and adjust with lime juice.

6. 6

   Sear the marinated chicken thighs skin-side down in avocado oil over medium-high heat for 6-7 minutes until deeply browned, then transfer to a 400°F oven for 20-25 minutes until cooked through.

7. 7

   Toast the rice in the remaining oil until golden, add chicken stock and a pinch of salt, cover, and simmer 18 minutes. Rest 10 minutes, then fold in chopped cilantro and lime juice.

8. 8

   Serve chicken over the cilantro rice with warm salsa roja spooned over the top and sliced raw onion.