Preheat a 4 qt. dutch oven with one tbsp olive (or preferred) oil.

Meanwhile, roughly chop vegetables and place in a standard size food processor. Pulse until vegetables are chopped uniformly. 

Add sofrito mixture and salt to a heated dutch oven and cook for 25-30 minutes. 

Remove sofrito to a bowl. Add paprika, cumin and additional salt to the bowl of sofrito. 

Wipe out dutch oven, and add 1 tsp of oil. Salt chicken thighs and cook on med-high for 4 minutes per side, until golden. (I cooked 8, which crowded the pan, and prevented them from all getting browned nicely. 6 thighs will likely fit better. Remove browned chicken to a plate.

Add Delta Blues Long Grain White Rice to the pot, absorbing the oil from the cooked chicken. Allow to saute 3 minutes. Add sofrito back to dutch oven. Then add chicken broth. Bring to a boil. (*Note- For a deeper chicken flavor, add 1-2 HerbOx Bouillon Cubes)

Add chicken back to pot, cover and cook for 25 minutes. 

Remove from heat and allow to rest 5-10 minutes for rice to absorb the remainder of the water. 

Serve, garnished with sprigs of cilantro, if desired.