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

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.