Description
Looking for a zesty one-pan wonder that’ll have your family asking for seconds? This Cilantro Lime Chicken and Rice delivers all the flavor with none of the fuss. Skip the takeout tonight!
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
- 1½ cups long-grain white rice, rinsed and drained
- 2½ cups chicken broth (low sodium preferred)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- 2 tablespoons butter
- Juice of 3 limes (about ¼ cup), plus lime wedges for serving
- Zest of 2 limes
- 1 cup fresh cilantro, roughly chopped, divided
- 1 jalapeño, seeded and finely diced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- ½ cup frozen peas (optional)
Instructions
- Pat chicken thighs dry and season with a mixture of salt, pepper, cumin, oregano, and paprika. Let rest for 15 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden, flip and cook 3 more minutes. Remove to a plate.
- Reduce heat to medium, add remaining oil. Sauté onions for 2-3 minutes, then add garlic and jalapeño (if using) for 30 seconds.
- Add butter and melt, then stir in rinsed rice until coated with the oil mixture.
- Pour in chicken broth, scraping up browned bits. Add half the lime juice, all lime zest, and half the cilantro. Bring to a simmer.
- Arrange chicken on top of rice, skin-side up. Cover and cook on low for 20-25 minutes until rice is tender and chicken reaches 165°F.
- If using peas, add them during the last 5 minutes of cooking.
- Remove from heat and let rest covered for 5-10 minutes.
- Finish with remaining lime juice and fresh cilantro before serving.