Cut the chicken into 8 pieces (2 breasts, 2 wings, 2 thighs, 2
drumsticks); save the backbone for homemade stock.
Alternatively, have your butcher cut it up for you, or use just
thighs and cut them in two at the joint.
Place the chicken in a Dutch oven or other heavy, ovenproof pot with
a lid.
Add the rest of the ingredients except for the cilantro, and stir
well to combine. (You can prepare this a few hours to a day
ahead--without preheating the oven!--and allow the chicken to
marinate in a covered container in the fridge.)
Place the lid on the pot, put it in the oven, and cook for 1-1/2
hours, checking every 30 minutes or so to flip the chicken pieces and
baste them with the juices. (If you find that you don't have very
much juice, which depends on the chicken and the airtightness of the
lid, add a splash of water.)
Remove the lid and return to the oven for another 30 minutes.
Serve over steamed rice, with a shower of fresh cilantro.
Notes:
This can also be cooked on the stovetop for the same amount of time.
If you'd like to use your slow cooker, set it on low and cook for 7
to 8 hours
