One-Pot Cilantro Lime Chicken Thighs and Rice
Bone-in chicken thighs marinated in lime and cilantro, seared and baked over fluffy long-grain rice in one pot.
- 195
- min
- 5
- servings
- ~570
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
In a bowl or sealable container, mix together the cilantro, olive oil, lime juice, lime zest, garlic, chili powder, cumin, salt, and pepper. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for a minimum of 2 hours, flipping the chicken a few times during that period.
- 2
Heat the oven to 350 degrees F (175 degrees C).
- 3
Warm olive oil in a Dutch oven over medium-high heat. Lift the chicken thighs out of the marinade, pressing the garlic pieces onto both sides. Place the chicken in the hot oil and sear until golden brown, roughly 4 minutes per side. Switch off the burner and move the chicken to a plate.
- 4
Add the chicken stock and water to the Dutch oven, using a wooden or plastic spoon to scrape up any browned bits from the bottom. Mix in the rice, lime juice, and salt. Nestle the chicken on top of the rice and secure the lid.
- 5
Bake for 30 minutes. Remove the lid and lift the chicken out onto a plate using tongs. Fold the rice from the bottom up, then return the chicken on top.
- 6
Put the dish back in the oven and bake uncovered until all liquid is absorbed and the rice is fully tender, another 15 to 18 minutes.
- 7
Move the chicken to a serving plate. Stir the chopped cilantro and lime zest into the rice, fluff with a fork, and serve alongside the chicken.
Allergens
None of the 14 tracked allergens according to the catalog's ingredient data.
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
