One-Pot Cilantro Lime Chicken Thighs and Rice

Chicken thighs are marinated with cilantro and lime juice and cooked with rice all in one dish.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 528 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon grated lime zest
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 5 (4 ounce) bone-in, skin-on chicken thighs
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon salt
• 1.25 cups water
• 0.25 cup chopped fresh cilantro
• 1.5 cups chicken stock
• 1.5 cups long-grain white rice
• 1.5 tablespoons freshly squeezed lime juice
• 1.5 teaspoons lime zest

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.

Step 7

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.