One-Pan Pueblo Chile Chicken & Rice

Method

1. Season the thighs with 2 tsp of the salt, the cumin, oregano and pepper. Heat the oil in a deep 12-inch skillet or Dutch oven with a lid over medium-high until it shimmers.
2. Sear the thighs in two batches of 4, 4 minutes per side, until deeply browned, then move them all to a plate; they finish cooking in the rice. Add a splash more oil if the pan looks dry.
3. Lower the heat to medium and cook the onion in the rendered fat 4 minutes, until soft. Stir in the garlic and tomato paste and cook 1 minute, until the paste darkens.
4. Add the rice and stir 2 minutes, until the grains turn chalky white and smell nutty. Pour in the broth, add the chiles and the remaining 1 tsp salt, and scrape up the browned bits.
5. Bring to a boil, nestle the thighs on top with their juices, cover tightly, and drop the heat to low. Cook 18 minutes without lifting the lid.
6. Take the pan off the heat and let it stand covered 10 minutes. If the rice is still firm, add ¼ cup hot water, cover and cook on low 5 more minutes. Check that a thigh reads at least 175°F, then fluff the rice, squeeze the lime over, and top with the cilantro.