Ingredients

• 1 tsp chilli powder 
•  2 tsp dried oregano 
•  1 tsp ground coriander 
•  1tsp ground cumin 
•  2 garlic cloves, finely chopped 
•  1 tbsp olive oil 
•  6 skin on chicken thigh cutlets 
•  1 medium red onion, quartered, thinly sliced 
•  1 red capsicum
•  400g  can chopped tomatoes 
•  2 cups chicken broth 
•  1/3 cup white long-grain rice 
•  Fresh coriander leaves, to serve

Method

1. Preheat the oven to 180°C/160°C fan-forced. Pat dry chicken thighs and set aside. Combine chilli powder, oregano, ground coriander, ground cumin, garlic and the oil in a large bowl. Rub chilli powder mixture over chicken.
2. Place chicken thigh cutlet (skin facing up) in a ovenproof baking dish or Dutch oven. Add onion, capsicum, tomato and broth to the pan without covering skin on chicken thigh cutlets.
3. Bake for 50 minutes, or until the skin is crispy and meat is falling off bone. Remove from the oven.
4. Cook rice in a separate pot. One cup of rice to two cups of water.
5. Combine the ingredients in a bowl: lay down rice, then the pulled apart chicken, spoon the tomato salsa sauce from the baking dish over the chicken, stop with avocado and sour cream, as well as optional pickled red onion, corn, lettuce or parmesan cheese. Sprinkle with coriander leaves and serve.