Preheat the oven to 325 degrees F (160 degrees C).
In a medium (11-inch) Dutch oven, heat the
Extra-Virgin Olive Oil (2 Tbsp)
over medium-high heat. Pat the
Bone-in, Skin-on Chicken Thighs (8)
dry with paper towels and sprinkle both sides liberally with
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
Place 4 chicken thighs, skin side down, in the pot and cook for 6-7 minutes without moving, until browned.
Turn the pieces over and cook, skin side up, for 3-4 minutes, until browned. Remove to a plate and set aside. Repeat with the remaining 4 thighs.
Drain about half the fat from the pot, reduce the heat to low and add the
Yellow Onions (1 1/2)
Poblano Peppers (1 cup)
Garlic (2 cloves)
Ground Cumin (1 tsp)
Dried Oregano (1 tsp)
. Cook, stirring occasionally, for 8-10 minutes, until the onions are translucent and the peppers are tender.
Light Beer (3/4 cup)
and cook for a minute, scraping any browned bits from the bottom of the pan.
Fire Roasted Diced Tomatoes (1 can)
Chipotle Peppers in Adobo Sauce (2 Tbsp)
Adobo Sauce (1 Tbsp)
Chicken Stock (2 cups)
Salt (1/2 Tbsp)
and stir to combine. Bring to a simmer, then add the chicken thighs, along with any juices that have accumulated on the plate. Cover and bake for 20 minutes.
Long Grain White Rice (1 cup)
stirring gently to make sure all the rice is submerged in the braising liquid, and return to the oven for 25 more minutes, covered, until the rice is almost tender and the broth has thickened.
Set aside, covered, for 10 minutes.
Stir in the
then serve immediately in shallow bowls, topped with
Avocados (to taste)
, a dollop of
Sour Cream (to taste)
Fresh Parsley (to taste)
Fresh Cilantro (to taste)