One Pan Cilantro Lime Chicken and Rice
Ingredients
- 2 tablespoons olive oil
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 ½ cups basmati or jasmine rice
- 1 tablespoon lime zest
- 3 cups chicken stock
- ⅓ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
Instructions
- 1
In a medium bowl, whisk together olive oil, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken until well combined; set aside in the refrigerator for 30 minutes, if desired.
- 2
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown, about 4-5 minutes per side; set aside.
- 3
Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes.
- 4
Stir in garlic until fragrant, about 1 minute.
- 5
Stir in rice and lime zest until rice is lightly toasted, about 1-2 minutes.
- 6
Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven; season with salt and pepper, to taste. Return chicken to the Dutch oven in an even layer.
- 7
Bring to a boil; cover, reduce heat and simmer until rice is tender and chicken is cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Let stand 5 minutes.
- 8
Remove chicken; add cilantro and lime juice to the rice, fluffing with a fork; season with salt and pepper, to taste.
- 9
Serve chicken immediately with rice and desired toppings.
