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How to Make One-Pot Cilantro Lime Chicken Thighs and Rice - A Step-by-Step Guide

Looking for a simple yet flavorful one-pot meal to add to your dinner rotation? Look no further than this delicious recipe for One-Pot Cilantro Lime Chicken Thighs and Rice. This dish is packed with bold, zesty flavors that will leave your taste buds singing. Best of all, it comes together in just one pot, making clean-up a breeze!

At the heart of this dish is juicy, tender chicken thighs that are infused with the bright flavors of fresh cilantro and zesty lime. These flavors are then...

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Ingredients

  • ¼ 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
  • ½ teaspoon freshly ground black pepper
  • 5 (4 ounce) bone-in, skin-on chicken thighs
  • 1 ½ cups chicken stock
  • 1 tablespoon olive oil
  • 1 ¼ cups water
  • 1 ½ cups long-grain white rice
  • 1 ½ tablespoons freshly squeezed lime juice
  • ½ teaspoon salt
  • 2 tablespoons finely chopped fresh cilantro
  • 1 ½ teaspoons lime zest

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Marinate Time: 2 hrs
  • Total Time: 3 hrs 15 mins
  • Servings: 5

  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
  • 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.

    • Nutrition

    528 cal.

    • Total Fat: 26g
    • Saturated Fat: 6g
    • Cholesterol: 96mg
    • Sodium: 889mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 1g
    • Protein: 24g
    • Potassium: 345mg

    Categories

    One-pot recipes
    Cilantro lime recipes
    Chicken thigh recipes
    Rice recipes