Peruvian Green Arroz Con Pollo with Salsa Criolla

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1. 1Step 1: In a blender, combine the onion, garlic cloves, cilantro, jalapeño, cumin, paprika, and about 1 1/2 cups of chicken broth. Blend until completely smooth. The mixture will smell very spicy, but it will mellow as it cooks. Set aside.
2. 2Step 2: Season the chicken generously with salt and pepper. In a Dutch oven or medium pot, heat the oil over medium-high heat. When the oil is hot, add the chicken skin side down and cook until browned, about 5 minutes. Use a splatter guard if you have one, as the oil may splatter. Flip the chicken with tongs and cook the other side until golden brown, about 5 to 7 minutes. The chicken should be almost fully cooked. Remove the chicken and set it aside on a plate or cutting board.
3. 3Step 3: Add the rice to the pot and toast for 1 to 2 minutes, stirring regularly. Pour in the cilantro mixture, then add about 1 additional cup of broth or water. Place the chicken on top of the rice mixture. Bring the pot to a simmer, then reduce the heat to low. Cover and cook for about 45 to 50 minutes, until the rice is tender. Check every 15 to 20 minutes and add about 1/4 cup of stock each time if needed. In total, 3 cups of chicken stock were used. In the last 15 minutes, season with salt to taste, adding about 1 teaspoon more if desired.
4. 4Step 4: In a medium bowl, mix together the red onion, lime juice, jalapeño, and minced cilantro. Add a few pinches of salt and let it marinate for 10 to 15 minutes. Taste just before serving and adjust the salt as needed.
5. 5Step 5: Divide the arroz con pollo among bowls and top each with a spoonful of salsa criolla.