One-Pot Cilantro Lime Chicken Thighs and Rice

Prep: 15 mins Cook: 1 hr Marinate: 2 hrs Total: 3 hrs 15 mins

Servings: 5

Ingredients

Marinade:

• ¼ cup chopped fresh cilantro

• 2 tablespoons grapeseed oil

• 2 tablespoons freshly squeezed lime juice

• 1 tablespoon grated lime zest

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

Chicken and Rice

• 5 (4 ounce) bone-in, skin-on chicken thighs

• 1 ½ cups chicken stock

• 1 tablespoon grapeseed oil

• 1 ¼ cups water

• 1 ½ cups long-grain white rice

• 1 ½ tablespoons freshly squeezed lime juice

• ½ teaspoon salt

• 2 tablespoons finely chopped fresh cilantro

• 1 ½ teaspoons lime zest

Directions

Step 1 - 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 2 - Preheat the oven to 350 degrees F (175 degrees C).

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.