Ingredient

• 1-3/4 cups chopped onion, divided
• 1-3/4 cups chopped green pepper, divided
• 1/4 cup fresh cilantro (leaves and stems)
• 3 garlic cloves, halved
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 2 cups chicken stock
• 1 tablespoon olive oil
• 1-1/2 pounds bone-in chicken thighs
• 3/4 cup chopped seeded fresh poblano pepper
• 1 cup uncooked jasmine rice, rinsed

1. Preheat oven to 325°. Place 1 cup onion, 1 cup green pepper, cilantro, garlic, lime juice, cumin, salt and marjoram in a food processor; process until blended. Stir in stock; remove and set aside.
2. In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches. Remove chicken and keep warm.
3. Add poblano pepper, remaining 3/4 cup onion and 3/4 cup green pepper to drippings; cook and stir until crisp-tender, 3-4 minutes. Add rice; cook and stir until lightly browned, 2-3 minutes. Stir in broth mixture until blended. Return chicken to pan.
4. Bake, covered, until rice is tender and a thermometer inserted in chicken reads 170°-175°, 35-40 minutes. Remove lid. Preheat broiler. Broil 3-4 in. from heat until skin is crispy, 5-7 minutes.
5. To serve, remove chicken from pan. Fluff rice with a fork. If desired, serve with additional cilantro and lime juice.