This could have used some salt added along with the onions. There was a bit of an overwhelming tomato flavor as well. Chicken stock instead of water to cook the rice might have cut that down. Better would have been to use a higher meat to rice/tomato ratio. Unfortunately, I’d only picked up a small portion of chicken at McCarren Park this past Saturday, so there wasn’t a whole lot I could do about that this time around.
The extra fat brought along by using thigh meat instead of breast helped impart more flavor to this; I’ve found that in this kind of chicken & rice dish, breast meat usually just can’t hold its own.