1 small jalapeno pepper, ribs and seeds removed, roughly chopped
1/2 medium yellow onion, roughly chopped
1 garlic clove
1 cup roughly chopped cilantro, leaves and stems (from about 1/2 bunch)
1 teaspoon lemon juice
Pinch salt
For the cilantro sauce
1 cup roughly chopped cilantro, leaves and stems (from about 1/2 bunch)
2 tablespoons mayonnaise
1 tablespoon sofrito
1 teaspoon lemon juice, plus extra if needed
For the chicken and rice
1 large or two medium chicken thighs, skin-on and bone-in (10-12 ounces total)
1 teaspoon olive oil
1/2 medium yellow onion, chopped
2 garlic cloves, minced
1/3 cup medium-grain white rice
1/2 teaspoon Sazón (about 1/2 packet)
2 tablespoons sofrito
3/4cup no-salt chicken broth or water
1 teaspoon capers, or more if desired
Instructions
Make sofrito: Place all ingredients in food processor and blitz until mixture is fully blended and chopped very fine. Remove to small bowl and set aside.
Make cilantro sauce: Place all ingredients in food processor (no need to clean processor after making sofrito) and blitz until sauce is smooth, adding an extra spritz or two of lemon juice if needed for consistency. Remove to small bowl, cover, and refrigerate.
Make chicken and rice: Heat oven to 325°F. Trim excess skin and fat from chicken thighs. Place thighs, skin side down, into a cold, dry, oven-safe 9 or 10-inch skillet. Place skillet over medium-high heat and cook until skin loosens easily from pan and is golden brown, about 7 minutes. Flip chicken, taking care not to tear skin, and cook 3 additional minutes. Remove to a plate.
Add olive oil and onion to pan and cook until softened, about 5 minutes. Add garlic and cook 1 minute. Add rice and Sazón and cook, stirring constantly, until rice begins to become translucent, about 3 minutes. Stir in sofrito, chicken broth or water, and capers and bring to a simmer. Return chicken to pan, nestling thighs into rice, skin-side up. Place in oven and cook, uncovered, until rice is fully cooked through and brown on the edges, about 22 to 24 minutes.