One-Pot Cilantro Lime Chicken Thighs and Rice
Description
Chicken thighs are marinated with cilantro and lime juice and cooked with rice all in one dish.
Ingredients
•
1/4 cup chopped fresh cilantro
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2 tablespoons olive oil
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2 tablespoons freshly squeezed lime juice
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1 tablespoon grated lime zest
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2 cloves garlic, minced
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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5 (4 ounce) bone-in, skin-on chicken thighs
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1 1/2 cups chicken stock
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1 tablespoon olive oil
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1 1/4 cups water
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1 1/2 cups long-grain white rice
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1 1/2 tablespoons freshly squeezed lime juice
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1/2 teaspoon salt
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2 tablespoons finely chopped fresh cilantro
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1 1/2 teaspoons lime zest
Directions
1
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
Preheat the oven to 350 degrees F (175 degrees C).
3
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
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
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
Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
7
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.