1/4 cup olive oil
1 tablespoon dark chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
1/4 cup diced celery
2 sprigs fresh marjoram
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons minced garlic
3/4 cup tomato puree
2 cups long-grain rice
4 cups chicken stock
1/2 cup fresh cilantro leaves, chopped
1 lemon
2 ripe Hass avocados, sliced, for garnish
1 cup chopped Castelvetrano olives, for garnish
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