Ingredients

1 cup basmati rice

3 tbsp. canola oil

2 tsp. whole coriander

3 chiles de arbol, crumbled by hand

1 1/2 tbsp. kosher salt

2 1/2 tsp. ground Saigon cinnamon

6 garlic cloves, finely chopped

4 skinless, bone-in chicken thighs

4 skinless, bone-in chicken legs

1 large yellow onion, chopped

1 2" piece ginger, roughly chopped

1 jalapeno, stemmed, seeded and finely chopped

1⁄4 cup toasted sliced almonds, for garnish

Fried shallots, for garnish

Cilantro leaves, for garnish

Preparation

  1. Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside.

  2. Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes.

  3. Stir in the reserved rice and 1 1⁄4 cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.