One Pot Cilantro Lime Chicken Thighs And Rice Food

ONE-POT CHICKEN & CILANTRO LIME RICE RECIPE

Steps:

• Pat chicken dry and season liberally all over with salt and pepper. Add 2-3 tablespoons of oil to a cold dutch oven. Swirl to coat the bottom of the pot. Arrange chicken, skin side down, and turn to medium heat.
• Cook chicken, undisturbed, until the skin is golden and easily releases from the pot, about 8-10 minutes. Flip thighs and cook 3-5 minutes longer. Transfer chicken to a plate and remove pot from the heat for 2-3 minutes to cool. If there is a lot of excess juice and oil in the pot, you can discard some if you'd like. Leave a little behind for flavor.
• Return dutch oven to the heat and turn to low. Melt butter and then add garlic, simmering for 1 minute. Add rice and stir to coat in butter. Season with salt and pepper to taste.
• And 3 cups of water and mix. Nestle chicken back into the rice mixture skin side up. Increase heat to medium and bring liquid to a simmer. As soon as it bubbles, cover pot, reduce heat to low, and cook for 25 minutes. Remove from heat and let chicken and rice sit for 10 minutes with the lid on.
• Remove chicken from the pot and add lime juice and cilantro. Mix well with a fork and serve with chicken.

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 CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.