Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.
Marinate: Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.)
2 ounces dried chiles (one or more of the following: arbol, chiltepin,pequin, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla — depending on the flavors and spiciness you want to go for)
1 1/2ounces (1/3 cup) nuts (one or more of the following: almonds, peanuts, pecan pieces)
1 tablespoon sesame seeds
4 garlic cloves, peeled and halved
2 cups olive oil
1 tablespoon vinegar (apple cider vinegar works well here)
1 teaspoon salt
1/2 teaspoon dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme)
Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds; cut into 1/4-inch pieces – you will have about 1 cup. (Simply use chiltepin or pequin whole.)
In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic and oil. Set over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes. Remove from the heat and stir in the chiles. Let cool 5 minutes.
In a small bowl, mix the vinegar with the salt until the salt dissolves, then add it to the pan along with the herbs. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. Run the processor for a few seconds until everything is finely chopped—but not pureed. Pour into a jar and store in the refrigerator until you’re ready to use.
1/2cupchopped white or yellow onion(or sub shallot)
3clovesgarlic, skins removed and minced
1 healthy pinchsea salt
1 ¾cupwater(or sub broth of choice for more flavor)
1smalljalapeño pepper, seeds and stems removed and chopped
2cupscilantro, large stems removed(as recipe is written, about 1 large bundle)
1/4tspspirulina(for added color // if you don’t have it, omit))
FOR SERVING optional
Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.