Jalapeno Yellow Rice

1. In a medium saucepan over high heat, add all of the rice ingredients and stir well.
2. Bring to a boil, cover with a lid and simmer for 15 minutes.
3. Remove from heat, keep covered until ready to serve.

Cilantro Lime Chicken

1. In a large container or bowl, mix together the flour, salt, and black pepper.
2. Dredge the chicken thighs through the seasoned flour mixture until all sides are lightly coated; shake off excess flour and place on a plate.
3. Heat oil in a high-walled skillet over medium-high heat.
4. Place coated chicken pieces skin side down in hot oil and cook for 10-12 minutes; turn chicken over and cook an additional 6-8 minutes on the second side.
5. Remove the chicken from the pan and set aside temporarily. (The chicken will not be fully cooked at this point.)
6. In the same pan add onion, garlic, cilantro, half of the lime juice, bay leaves and chicken stock and stir to combine.
7. Add chicken pieces back to the pan skin side up in the braising liquid. (The pieces should be submerged about halfway up the sides of the thighs.)
8. Bring contents of pan to a simmer, cover the pan with a lid and cook an additional 15 minutes or until the internal temperature of the thighs reaches 165°F.
9. Remove chicken from the pan and cover to keep warm for serving.
10. Turn the pan with the liquid to high heat, add the rest of the lime juice, stir and allow it to come to a boil.
11. Reduce the liquid by half and stir in the butter; remove from heat and keep warm.
12. Serve chicken pieces over the yellow rice, drizzle with several tablespoons of the reduced sauce and garnish with chopped cilantro.