One-Pot Cilantro Lime Chicken Thighs and Rice

4.7
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Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

Submitted by fabeveryday
Published on June 16, 2022
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Prep Time:
15 mins
Cook Time:
1 hr
Marinate Time:
2 hrs
Total Time:
3 hrs 15 mins
Servings:
5
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Ingredients

Original recipe (1X) yields 5 servings

Marinade:

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons olive 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 olive 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

  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.

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

  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.

  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.

  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.

  6. Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.

  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.

Nutrition Facts (per serving)

528 Calories
26g Fat
47g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 528
% Daily Value *
Total Fat 26g 34%
Saturated Fat 6g 32%
Cholesterol 96mg 32%
Sodium 889mg 39%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 5%
Protein 24g 48%
Potassium 345mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.