Oven-Baked Barbecue Chicken Thighs

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, tomatoes, pepper sofrito, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine. 

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

Meanwhile, in a medium bowl, combine the mayonnaise and barbecue sauce. Transfer half the BBQ mayo to a separate bowl and set aside for serving. To the bowl of remaining BBQ mayo, add the cheddar and monterey jack and breadcrumbs; season with salt and pepper. Stir to combine. Carefully top the partially baked chicken with the barbecue-breadcrumb mixture. Return to the oven and bake, uncovered, 9 to 11 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. Serve the finished tray topped with the reserved BBQ mayo and peppers. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.