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1
Preheat the oven to 350 degrees F.
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2
Bring a large saucepan of water to a boil.
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3
Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary).
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4
Remove the tomatoes from the saucepan and drop into ice water to cool.
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5
Drain and peel off the skin.
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6
Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces.
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7
Toss the diced tomato with the olive oil and season with pepper to taste.
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8
Reserve at room temperature until ready to use.
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9
Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover.
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10
Add the chicken thighs and saute for about 2 minutes per side or until nicely browned.
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11
Remove the thighs, season with salt and pepper to taste, and reserve.
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12
Pour off all the butter, oil, and juices except for 2 tablespoons.
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13
Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent.
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14
Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent.
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15
In a small saucepan, heat the stock to a simmer.
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16
Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the Tabasco.
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17
Stir well to combine.
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18
Add salt and pepper to taste.
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19
Cover tightly and bake in the preheated oven for 30 to 35 minutes or until the chicken and rice are cooked and the liquid is absorbed.
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20
(Note that this is a most dish, not one where the grains of rice are dry and fluffy.)
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21
Remove the sprig of thyme and bay leaves.
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22
Check the seasoning for salt and pepper and serve immediately.
