Brine the chicken by mixing 2 quarts of cold water with 1/2 cup of Kosher salt in a bowl until dissolved. Submerge the chicken thighs and refrigerate for 30-60 minutes.

While the chicken is brining, rinse and de-stem the plum tomatoes and roast them in the oven at 400°F for about 30 minutes until slightly charred.

After brining, remove and pat the chicken dry. Preheat a deep skillet on medium-high heat and add 2-3 tablespoons of olive oil. Once heated, add the chicken pieces and brown for a few minutes on each side.

Remove the browned chicken and set aside. Add the uncooked rice to the same pan and sauté for a few minutes until slightly opaque and light brown.

Blend the roasted tomatoes, onion, garlic, and jalapeno until smooth.

Add the blended mixture to the sautéed rice and cook for a couple of minutes, stirring frequently.

Add 3 cups of stock, Mexican oregano, cumin (if using), salt, and black pepper. Bring to a boil.

Nestle the browned chicken back into the pan, cover, and reduce to low heat. Simmer for 20-25 minutes or until rice absorbs all the liquid.

Let it sit covered for a few minutes to steam the rice for a fluffy texture.

Serve by placing the chicken pieces atop the rice and garnish with freshly chopped cilantro.