Ingredients
2lbschicken thighs,(or 1½ lbs), bone-in, skin on, boneless
kosher salt
2tbspextra-virgin olive oil
4cupsyellow onion,(about 2 large onions), sliced to ¼-inch thick slices, sliced root to tip
1tspground cumin
¼tspground cinnamon
4tspgarlic,(about 4 cloves), finely chopped
2cupsbasmati long grain rice,raw
1cuptomatoes,diced, canned, or fresh
½cupfrozen peas,optional
1½cupschicken stock
¾tspblack pepper
2bay leaves
Preparation
Sprinkle about 2 teaspoons of salt on both sides of the chicken thighs, and let them sit.
Heat 2 tablespoons of olive oil in a large sauté pan on high heat. When the oil is shimmery hot, but not smoking, add the sliced onions and cook for about 6 minutes, until lightly browned, stirring frequently.
Lower the heat to medium and stir in the ground cumin and cinnamon. Let cook for 1 minute. Add the garlic and cook for ½ minute more.
Place the cooked onions and garlic into the bowl of a slow cooker.
Heat the sauté pan on medium. Add the chicken thighs, skin-side-down in the pan.
Let cook on medium heat for about 10 to 12 minutes, until the skin is well-browned and much of the chicken fat from the skin has rendered out. Turn the chicken pieces over and brown the skinless side for 4 to 5 minutes more.
While the chicken is cooking, add the raw long-grain rice into the slow cooker with the onions, then stir to combine. Stir in the diced tomatoes, peas, stock, pepper, bay leaves. Stir in 1½ teaspoons of salt.
When the chicken has finished browning, place the chicken pieces skin-side up in the pot.
Slow cook for 2 to 3 hours on the High setting of the slow cooker. Check about halfway through the cooking time to see how the rice is cooking. If it is drying out, add another ½ cup of water.
Fluff the rice with a fork, add more salt to taste, then serve and enjoy!
