One Pot Cilantro Lime Chicken And Rice Food

ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY

Steps:

• In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
• Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
• Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
• Add garlic and cook for an additional minute.
• Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
• Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
• Add chicken back to the pot. Add cilantro and combine.
• Serve immediately.
• Enjoy!

ONE POT CILANTRO LIME CHICKEN AND RICE

Steps:

• In a shallow baking dish, whisk together the olive oil, lime juice, salt, pepper, cumin, chili powder, paprika, garlic and cilantro.
• Add the chicken and turn it to coat with the marinade on all sides.
• Cover the dish tightly and refrigerate for at least 30 minutes and up to 4 hours.
• Heat a large skillet (with a lid) on the stove over medium heat.
• Place the chicken thighs, including the marinating liquid, into the hot skillet.
• Brown them, turning once to brown both sides, 2-3 minutes per side.
• Remove the chicken to a plate (leave any liquid in the pan).
• Add the chopped onion and red pepper to the skillet and saute for about 1 minute to soften.
• Add the rice and continue cooking, stirring, for one minute.
• Add the black beans and chicken broth and stir to combine.
• Return the chicken to the pot on top of the rice. It will be partially submerged in the liquid but not completely.
• Bring the liquid to a boil over medium heat, then reduce the heat to a simmer and cover the skillet.
• Cook at a simmer until the rice is tender, the chicken is cooked through, and most of the liquid has been absorbed, about 20 minutes. There will still be some liquid in the pot but this is okay!
• Serve with chopped fresh cilantro and chopped green onions.

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

Steps:

• 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.