Season the chicken

• In a bowl, coat the chicken drumsticks heavily with the salt, pepper, garlic powder, onion powder, paprika and cumin.
• Massage the seasoning in so the chicken is fully coated.

Sear the chicken

• Heat the oil in a pan and add the chicken.
• Leave it undisturbed so a nice char forms, cooking only the outside at this stage.

Blend the sauce

• Meanwhile, blend the tomatoes, tomatillos, half the onion, jalapeño and garlic until smooth.
• Set the sauce aside.

Remove the chicken

• Once the chicken is nicely browned, transfer it to a bowl and set aside; it will still be raw inside.

Toast the rice

• Add the diced onion to the same pan and cook until translucent.
• Add the rice and toast until golden brown, stirring, so the rice doesn't turn out soggy.

Add sauce and water

• Pour in the blended sauce and the water, then stir.
• Stir in the consomé de pollo.

Cook the rice with the chicken

• Nestle the drumsticks back into the pan and top with the chopped cilantro and an optional jalapeño.
• Cover and cook on low heat without uncovering, so the steam cooks the dish through.

Rest covered

• Turn off the heat and let the pan sit covered before serving.