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A tasty dish from Michael Symon!

2 pounds chicken thighs (bone in, skin on)
1 spanish onion (peeled, roughly chopped)
2 cubanelle or bell peppers (stemmed, seeded, roughly chopped)
1 jalapeno (stemmed, seeded)
6 garlic cloves (peeled)
1 bunch cilantro (roughly torn, divided)
2 plum tomatoes (cored, seeded, and diced)
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon cumin
1/2 tablespoon paprika
2 cups long grain rice
3 cups chicken stock
Kosher salt and freshly ground pepper

Season the chicken with Kosher salt and freshly ground pepper and set aside.
In the bowl of a food processor, pulse together the onion and peppers to break them down. Add the jalapeno, garlic, and half of the cilantro, tomatoes and puree into a course mixture.
Heat a paella pan, or a large shallow pan with a tight fitting lid, over medium-high heat. Add the olive oil to the pan followed by the chicken, skin side down and sear on each side until golden brown and crispy, about 5-7 minutes per side. Remove to a plate and set aside.
To the same pan, add the onion and pepper mixture and cook until most of the liquid has evaporated, about 5 minutes. Add the tomato paste, cumin, and paprika and cook until spices are toasted, about 2-3 minutes.
Stir in the rice and chicken stock and bring to a gentle boil. Nestle the chicken pieces, skin-side up, into the rice, being careful to not submerge the crispy skin. Cover the pan with the lid and cook over medium-low heat for 20-25 minutes, until the rice is tender and chicken reaches an internal temperature of 165ºF. Serve warm, and garnish with remaining torn cilantro.
Tip: Feeling adventurous? This dish is delightful with steak or pork!

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