Rating: 5 stars 4.7
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

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Credit: Natasha Titanov

Recipe Summary

prep:
15 mins
cook:
1 hr
marinate:
2 hrs
total:
3 hrs 15 mins
Servings:
5
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Marinade:
Chicken and Rice

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

528 calories; fat 26.3g; cholesterol 96mg; sodium 889.1mg; carbohydrates 47g; protein 24.2g. Full Nutrition
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