Pat the chicken thighs dry with a paper towel and season generously with salt & pepper.
Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the chicken thighs skin-side down and cook until skin is well browned, about 6 minutes. Transfer chicken to a plate and set aside.
Keep the dutch oven over medium-high heat and add the onion, bell pepper, and jalapeno. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.
Stir in the garlic, tomatoes, cumin, oregano, and 1 tsp salt. Cook for about 1 minute then stir in the water. Return the chicken to the dutch oven skin-side up and bring to a boil.
Cover the dutch oven and reduce the heat to medium-low. Simmer while covered over medium-low until chicken is cooked through, about 25 minutes.
Transfer the chicken to a plate, cover and set aside.
Stir the uncooked rice into the dutch oven and return to a boil over medium-high heat. Place the lid back on the dutch oven and reduce the heat to low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID DURING THIS TIME.
Turn off the heat while keeping the lid on the dutch oven. Let sit covered for 20 more minutes or until rice is tender.
Taste the rice and season with additional salt & pepper if necessary. Serve the chicken over the rice and sprinkle freshly chopped cilantro on top.
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