Arroz con pollo

Preheat the oven; he says 450F here and 475F when the chicken goes in.

Toss five pounds of bone in skin on chicken thighs with 25 grams olive oil, 20 grams salt, 5 grams each of black pepper, paprika, cumin and turmeric, 10 grams onion powder and 5 grams garlic powder until evenly coated.

Line a sheet tray with foil, set a wire rack on top, spray it liberally and lay out all nine pieces of chicken.

Roast the chicken in the 475F oven for 30 to 35 minutes until the skin is fully rendered and evenly crisp.

Heat a large deep pot on the stove over medium high with a long hit of olive oil, add 400 grams of rinsed jasmine rice and fry three to four minutes until translucent and smelling toasty.

Add 5 grams cumin, 5 grams garlic powder, 2 grams turmeric, 2 grams onion powder and 7 grams salt and fry with the rice about a minute.

Add 500 grams of salsa and cook it down until rusty looking.

Add 650 grams of water, bring to a low simmer and add 150 grams of frozen peas.

Lid on, and into the oven on the top rack above the chicken for 15 minutes.

Pull the rice out and rest it on the stove for 10 minutes before opening.

Finish with chopped fresh cilantro; the salsa brings all the acidity so no lime is needed.