For the basic dish:
4 chicken thighs
1 1/2 cups salsa
1 can low-sodium chicken broth
2/3 cup arborio rice
avocado, cut into chunks
fresh lime juice
Pat the chicken thighs dry and sprinkle generously with salt. Drizzle a tablespoon or two of olive oil into the bottom of a medium saucepan and place over medium-high heat until the oil just begins to shimmer. Sear the thighs until golden brown on both sides.
When the thighs are browned, add the salsa and stir to evenly distribute around the thighs. Allowing the salsa to cook for a few seconds before adding the broth makes for a more complex finished dish, so be sure not to add both at once. The salsa will smell very fragrant as it cooks briefly in the hot oil. Add the chicken broth and stir. Bring to a rolling boil, then turn the heat down to a simmer and put the lid on the pot. Allow to simmer for about 30-40 minutes, or until the chicken is very tender.
Once the chicken is fully cooked and very tender, remove it from the pot with tongs and set aside. Stir in the arborio rice and place the lid back on the pot. Cook the rice according to the basic package directions, or for about 20 minutes. While the rice cooks, shred the chicken meat.
When the rice is cooked, stir the chicken back into the pot -- the rice will have absorbed most, if not all, of the liquid. Serve topped with avocado, tomatoes, cilantro, a squeeze of lime juice, and some corn tortillas.