Name: One-Pot Cilantro Lime Chicken Thighs and Rice
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Chopped fresh cilantro - ¼ cup; Olive oil - 2 tablespoons; Freshly squeezed lime juice - 2 tablespoons; Grated lime zest - 1 tablespoon; Garlic, minced - 2 cloves; Chili powder - 1 teaspoon; Ground cumin - 1 teaspoon; Salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Bone-in, skin-on chicken thighs - 5 (4 ounce); Chicken stock - 1 ½ cups; Olive oil - 1 tablespoon; Water - 1 ¼ cups; Long-grain white rice - 1 ½ cups; Freshly squeezed lime juice - 1 ½ tablespoons; Salt - ½ teaspoon; Finely chopped fresh cilantro - 2 tablespoons; Lime zest - 1 ½ teaspoons

One-Pot Cilantro Lime Chicken Thighs and Rice

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - One-Pot Cilantro Lime Chicken Thighs and Rice

1. Chopped fresh cilantro - ¼ cup

2. Olive oil - 2 tablespoons

3. Freshly squeezed lime juice - 2 tablespoons

4. Grated lime zest - 1 tablespoon

5. Garlic, minced - 2 cloves

6. Chili powder - 1 teaspoon

7. Ground cumin - 1 teaspoon

8. Salt - 1 teaspoon

9. Freshly ground black pepper - ½ teaspoon

10. Bone-in, skin-on chicken thighs - 5 (4 ounce)

11. Chicken stock - 1 ½ cups

12. Olive oil - 1 tablespoon

13. Water - 1 ¼ cups

14. Long-grain white rice - 1 ½ cups

15. Freshly squeezed lime juice - 1 ½ tablespoons

16. Salt - ½ teaspoon

17. Finely chopped fresh cilantro - 2 tablespoons

18. Lime zest - 1 ½ teaspoons

How to cook deliciously - One-Pot Cilantro Lime Chicken Thighs and Rice

1. Stage

Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C).

3. Stage

Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.

4. Stage

Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.

5. Stage

Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.

6. Stage

Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.

7. Stage

Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.