Mexican-Style Braised Chicken Thighs with Cilantro-Basmati Rice and Wilted Kale

In a heavy-bottomed pot, combine the basmati rice with water and bring to a boil; cover, reduce heat to low, and simmer for 18 minutes until fluffy.

While rice cooks, season the chicken thighs with salt and pepper. In a wide, heavy-bottomed braising pot, heat half the olive oil over medium-high heat. Sear the chicken until a deep golden-brown crust forms, about 4 minutes per side.

Add the Pomodorina sauce and a splash of water to the chicken. Reduce heat to low, cover with a tight-fitting lid, and braise for 15-20 minutes until the chicken is tender and cooked through.

In a separate pan, heat the remaining oil and add the chopped kale. Sauté just until the leaves soften and turn a vibrant dark green, about 3 minutes.

Fluff the rice and fold in a generous handful of fresh cilantro salsa.

To plate, serve the braised chicken thighs alongside the cilantro-infused rice and wilted kale. Spoon the remaining tomato-basil reduction from the braising pan over the chicken. Garnish with an extra sprinkle of fresh cilantro.