One-Pot Cilantro Lime Chicken Thighs and Rice

Recipe View 5 mins In a bowl or resealable container, whisk together the cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper. Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 2 hours, or up to overnight, turning the chicken occasionally. (Prep time: 5 minutes, Marinating time: 2+ hours)

Recipe View 2 hrs Preheat your oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View 5 mins Heat olive oil in a Dutch oven over medium-high heat. Remove the chicken thighs from the marinade, gently scraping off any excess garlic to prevent burning. Add the chicken to the hot oil, skin-side down, and sear until golden brown, about 4 minutes per side. Remove the chicken from the Dutch oven and set aside on a plate. (Prep time: 10 minutes)

Recipe View 5 mins Pour the chicken stock and water into the Dutch oven. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot – this adds depth of flavor to the rice. Stir in the rice, lime juice, and salt. Arrange the chicken thighs on top of the rice. Cover the Dutch oven with a tight-fitting lid. (Prep time: 5 minutes)

Recipe View 10 mins Bake in the preheated oven for 30 minutes. Remove the lid and carefully transfer the chicken thighs to a plate using tongs. Stir the rice from the bottom up to ensure even cooking and to prevent sticking. Place the chicken back on top of the rice. (Cook time: 35 minutes)

Recipe View 5 mins Return the Dutch oven to the oven, uncovered, and continue baking until all the liquid has been absorbed and the rice is tender, approximately 15 to 18 minutes. (Cook time: 15-18 minutes)

Recipe View 35 mins Remove the Dutch oven from the oven. Transfer the cooked chicken thighs to a serving plate. Stir in the remaining cilantro and lime zest into the rice. Fluff the rice with a fork and serve immediately with the chicken. (Prep time: 5 minutes)