Arroz con Pato

Step 1

Place the cilantro in a blender with 1 cup of the chicken broth and blend until smooth and bright green, about 45 seconds, so the rice will absorb the color and flavor.

Step 2

Pat the chicken thighs dry with paper towels, then sprinkle both sides generously with salt and pepper.

Step 3

Heat the olive oil in a large pot or 14-inch deep skillet over medium-high heat until it shimmers and a drop of water sizzles on contact, about 2 minutes.

Step 4

Place the chicken thighs in the hot oil and cook without moving them for 4 minutes until the undersides are golden brown the color of caramel, then flip and cook the other side for another 3 minutes until golden.

Step 5

Remove the chicken to a clean plate and set aside.

Step 6

Add the minced garlic to the oil left in the pot and stir constantly for 30 seconds until fragrant, so the garlic releases its flavor into the oil.

Step 7

Pour in the rice and stir with a wooden spoon for 2 minutes, turning the grains to coat them with oil, so they will cook evenly and absorb the cilantro broth.

Step 8

Pour the cilantro-broth mixture and the remaining 2.5 cups of plain broth into the pot with the rice, then nestle the chicken thighs back into the rice.

Step 9

Bring to a boil over high heat—you will see large bubbles breaking the surface—then reduce to low heat, cover the pot with a lid, and cook for 20 minutes until the rice is tender and the liquid is absorbed.

Step 10

Remove the pot from heat and let it sit covered for 5 minutes so the rice finishes absorbing any remaining liquid and becomes fluffy.

Step 11

Fluff the rice with a fork, breaking up any clumps, so each grain separates.

Step 12

Divide the rice and chicken between four bowls, ensuring each serving has one chicken thigh nestled in the green rice.