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One-Pot Cilantro Lime Chicken Thighs and Rice
One-Pot Cilantro Lime Chicken Thighs and Rice
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
195 minutes
Cilantro lime chicken thighs cooked with flavorful rice in a single pot.
Ingredients:
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon grated lime zest
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 5 (4 ounce) bone-in, skin-on chicken thighs
  • 1.5 cups chicken stock
  • 1 tablespoon olive oil
  • 1.25 cups water
  • 1.5 cups long-grain white rice
  • 1.5 tablespoons freshly squeezed lime juice
  • 0.5 teaspoon salt
  • 2 tablespoons finely chopped fresh cilantro
  • 1.5 teaspoons lime zest
Instructions:
  • In a bowl or plastic storage container, mix together cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper. Add chicken and ensure it is evenly coated with the marinade. Cover and refrigerate for a minimum of 2 hours, rotating the chicken occasionally.
  • Preheat your oven to 350 degrees F (175 degrees C) to get it nice and toasty for your delicious dish.
  • In a Dutch oven over medium-high heat, warm olive oil. Take the chicken thighs out of the marinade and massage garlic onto both sides of the chicken. Place the chicken in the hot oil and cook until golden, approximately 4 minutes per side. Turn off the heat and move the chicken to a plate; keep aside.
  • Add the chicken stock and water to the Dutch oven, using a wooden or plastic spoon to scrape up any flavorful browned bits. Mix in the rice, lime juice, and salt, then layer the chicken on top and cover with a lid.
  • After baking in the preheated oven for 30 minutes, elegantly transfer the chicken to a plate with tongs. Give the rice a gentle stir from bottom to top before returning the chicken to its rightful place atop the rice.
  • Place the dish back in the oven uncovered until the liquid is fully absorbed and the rice is tender, about 15 to 18 minutes.
  • Place the cooked chicken on a plate, then mix in 2 tablespoons of chopped cilantro and 1 1/2 teaspoons of lime zest into the rice. Fluff it with a fork and serve alongside the chicken.

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