Cilantro Lime Chicken and Rice
The ultimate comfort food, Cilantro Lime Chicken and Rice brings together juicy chicken thighs, zesty lime, and aromatic cilantro. This easy weeknight dinner is not only packed with flavor but also a breeze to prepare in just one pan. Make it tonight for a satisfying meal!
Equipment
- Oven Safe Skillet
Ingredients
- 1 tablespoon olive oil
- 5-6 pieces chicken thighs bone-in, skin-on for the best flavor
- 1/2 cup diced onion
- 4-5 cloves garlic minced for flavor
- 1 teaspoon cumin adds warmth and depth
- 1 teaspoon paprika for a hint of smokiness
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup Jasmine or basmati rice uncooked
- 1 cup black beans rinsed and drained (optional)
- 2 cups chicken stock or water
- 1 tablespoon lime juice freshly squeezed
- 1/4 cup fresh cilantro chopped
Instructions
- 1. Preheat your oven to 400 degrees Fahrenheit. This is the perfect temperature to achieve that crispy skin on the chicken while ensuring the rice cooks beautifully.
- 2. In a large oven-safe skillet, heat olive oil over medium-high heat. Once the oil is hot and shimmering, it’s time to season your chicken thighs. Generously sprinkle salt and pepper on both sides.
- 3. Carefully place the seasoned chicken thighs skin-side down into the skillet. Allow them to cook undisturbed for about 5 to 6 minutes until a beautiful golden-brown color forms.
- 4. Flip the chicken thighs, cooking the other side for another 5 to 6 minutes. Remove from the skillet and set aside.
- 5. Add the diced onion to the same skillet, cooking for about 2 to 3 minutes until golden and softened.
- 6. If the skillet looks dry, add a teaspoon more of olive oil and stir in the minced garlic, cumin, paprika, salt, and pepper. Sauté for a few seconds until fragrant.
- 7. Add the uncooked rice and black beans (if using). Stir everything together until the rice is well coated.
- 8. Pour in the chicken stock and bring to a simmer. Scrape any browned bits from the bottom of the skillet.
- 9. Return the chicken thighs to the pan, nestling into the rice. Cover with a lid and transfer to the oven.
- 10. Bake for about 20 minutes until both the rice and chicken are cooked through.
- 11. Remove from the oven and broil the chicken for a few minutes until the skin is crispy.
- 12. Stir in lime juice and cilantro into the cooked rice, fluffing with a fork before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze this dish before baking.
- Pairing: This dish pairs well with a fresh salad, corn on the cob, or grilled vegetables.
- Spice it up: If you love heat, consider adding diced jalapeños to the onion mixture.
- Garnish: Fresh lime wedges and additional cilantro make for lovely garnishes.