Braised Chicken Thighs With Red Rice As Made By Hugh Acheson Recipe by Tasty

Ingredients

• 5 oz bone-in, skin-on chicken thighs
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 cup yellow onion, minced
• 1 cup fresh tomato, diced
• 1 poblano chile, seeded and minced
• 3 cloves garlic, thinly sliced
• ¼ teaspoon hot smoked paprika
• ½ cup red wine vinegar
• 1 cup low sodium chicken stock
• ½ cup bacon, diced
• ½ medium red onion, diced
• 1 cup red bell pepper, seeded and diced
• 1 stalk celery, diced
• ½ jalapeño, red, seeded and minced
• 1 cup basmati rice
• 1 cup chopped tomato, peeled and seeded, juices reserved
• 3 bay leaves, dried
• sea salt, to taste
• 1 ½ cups low sodium chicken broth