Chicken kabsa

Ingredients:

1 skin on chicken cut in 8 or 12 pieces
Lemon juice
Vinegar
2-4 cups of basmati rice, depending on how many you're feeding
4-6 cups chicken broth
1 large onion, chopped
2 large or 4 plum/roma tomatoes chopped
1 jalapeño, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 lemon
1 can tomato paste or sauce
4-5 whole dried lemons/limes
Kabsa spices
Salt and Pepper

Fill a large bowl with cold water, a couple tbsp of salt, and a couple splashes of lemon juice and vinegar. Soak the chicken in this brine for 30 minutes. Remove, rinse, pat dry and toss with 1 tsp paprika, 1 tsp onion powder, 1 tbsp adobo seasoning, 2 tbsp kabsa spice, and a pinch or two of salt. Loosely cover the chicken with foil and cook in oven on 375 until cooked through. When it's done, rove the foil and set the oven on broil so the skin becomes crispy.

In a large pot or Dutch oven, heat olive, and sauté the onion, tomato, bell pepper, jalapeño and garlic for a few minutes, until they become soft and the tomatoes start to break down. Add 2 tbsp kabsa spice, the dried lemons, salt and tomato paste and fry for a minute. Add the chicken broth and bring to a boil. Add the rice and the juice of half a lemon. Reduce to a simmer, cover and let cook until most of the liquid is gone, lower heat to low, cover tightly and cook until rice is done. Place chicken on top of rice and serve.