PREP: Mise the recipe ahead of time.

1. Trim and season the chicken thighs:

• Make the seasoning rub by combining the granulated onion, granulated garlic, black pepper, oregano, paprika, optional cayenne powder, and salt in a small bowl.
• Remove visible fat from the chicken thighs and trim away excessive skin, leaving just enough skin to cover the top side of the thigh.
• Sprinkle the seasoning rub onto all surfaces of the chicken thighs, and massage it in.  Place the thighs in a plastic bag and refrigerate for at least 1 hour.

2. Fabricate the aromatic vegetables for the risotto:

• Fine-chop the onion.
• Mince the garlic.

3. Par-cook the risotto:

• Place the step 3 broth in a saucepan over low heat and bring to a steaming temperature just under the simmer.
• Place the step 3 oil and butter in a heavy saucepan over medium heat until the butter melts.  Stir in the onion and sauté for about 1 minute until softened but not browned.  Add the garlic, then add the rice.  Sauté the rice for about 1 minute longer until the grains are coated with fat and most have changed from translucent to an opaque white color.  Don’t let the rice brown.
• Stir in the Sazon seasoning, and then add the wine.  Cook, stirring constantly, until the wine absorbs/evaporates.
• Stir in an approximately 4-oz ladleful of hot stock, and continue stirring until the stock absorbs/evaporates, typically 2 to 3 minutes.
• Repeat with another 4 oz stock, stirring for 2 to 3 minutes. 
• Then repeat again with yet another 4 o stock, stirring for 2 to 3 minutes.  At this point the rice should be very chewy: not not raw and crunchy but not cooked completely through.
• If prepping ahead, transfer the rice to a container and cool to room temperature.

4. Fabricate the add-in vegetables for the finished dish:

• Blanch, refresh, and peel the tomato(es) by dropping into boiling water for about 10 seconds, then transferring to ice-cold water and chilling for 5 minutes.  Core and peel the tomato(es), cut in half widthwise, remove most of the seeds, and cut into ¾-inch chunks.
• Remove seeds and membrane from the bell pepper and cut into ¾-inch squares.
• Remove the stem from the optional serrano chiles, halve lengthwise, and remove the seeds. Cut each piece in half on the diagonal.
• Thaw the peas on a folded paper towel.

5. If necessary, prep the salad greens:

• Remove and discard any wilted outer lettuce leaves, then separate the remaining leaves from the core, discarding any discolored parts or the tough bases of the veins.
• Wash the lettuce by immersing in cold water and stirring gently with your hands to loosen any soil or grit.
• Lift the lettuce out of the water and drain in a colander.
• Spread out the lettuce leaves on a clean, dry kitchen towel, roll up the towel, and refrigerate at least 1 hour to dry the lettuce leaves.
• If prepping ahead, remove the lettuce from the kitchen towel, place a damp paper towel in the bottom of a plastic bag, add the greens, and seal the bag.  Refrigerate until needed.

6. If necessary, make the Cider Vinaigrette.

7. Assemble the remaining mise-en-place for the finished dish.

HOLD: Refrigerate all ingredients up to 4 days.

COOK!  Finish and plate your dinner.

8. Braise the chicken thighs:

• Preheat an oven to 425°F.
• Place an oven-proof sauté pan over medium heat and allow it to get hot, but not smoking.
• Blot the chicken thighs on paper towels.
• Add the step 8 oil to the pan.  Add the thighs, skin-side-down, and sauté without disturbing them for about 2 minutes until the bottoms are golden brown and the skin releases from the pan.
• Turn the thighs over and continue sautéing for about 1 minute.
• Add the step 8 chicken broth to the pan.  The broth should come about halfway up the sides of the chicken but should not come in contact with the skin.
• Place the uncovered pan in the oven.  Bake about 10 minutes until the thighs are done through and reach an internal temperature of 160°F.

9. Fabricate the salad garnish vegetables:

• Cut the radishes into fine julienne.
• Cut the sweet onion into fine julienne.

10. Finish cooking the risotto:

• Place the step 10 broth in a saucepan over medium heat and bring to a steaming temperature just under the simmer.  (Put a small pot of water on to heat, as well.)
•  Place a heavy saucepan over medium heat until hot.  Add the step 9 oil, and then add the bell pepper and optional serrano chile.  Sauté about 30 seconds.
• Add the par-cooked risotto and stir in an approximately 4-oz ladleful of hot broth.  Cook, stirring constantly for 3 to 4 minutes, until the broth absorbs/evaporates.
• Add the peas and olives to the saucepan.
• Twice more repeat adding stock in 4-oz ladles and stirring constantly, until the rice reaches an al dente texture and is surrounded by a creamy-textured sauce.  (If the rice is not yet tender when you’ve used all the stock, continue with the hot water.)
• Remove the chicken thighs from the oven and pour the braising liquid into the risotto.
• Fold in the cheese, and then the tomatoes. 
• Squeeze in some of the juice from the lime wedge and fold it in.  Taste and evaluate the seasoning, adding more salt if necessary.

11. Dress the salad greens and assemble the salads:

• Tear the lettuce into bite-size pieces and place it in a bowl.
• Thoroughly shake the dressing to re-emulsify it, then drizzle onto the greens, using just enough to coat each leaf but not overdress.  Toss with tongs until each leaf is lightly coated.  As you toss, squeeze in the remaining lime juice and sprinkle in the step 11 oregano.
• Mound the lettuce in individual bowls.
• Scatter the sweet onions and radishes over the salad.

12. Plate:

• Check the consistency of the risotto: It should be somewhat loose, with a good amount of sauce surrounding the rice grains.  If the risotto has “tightened up” (become overly thick and pasty), stir in a little more hot broth or water to correct the consistency.
• Mound the risotto onto warm plates.
• Top each mound of risotto with 2 chicken thighs.
• Garnish by pulling apart the cilantro leaves and sprinkling them onto the plate.