One Pan Cilantro Lime Chicken and Rice

The juicy chicken and perfectly seasoned with the most spongy coriander rice, all done in a pot. YEAH!

Reasons to make a chicken and rice of coriander

• A pan dinner. This is one of those convenient recipes in which you can throw all your ingredients to a single pot: a superhero dinner recipe here to save your busy week nights (and your dishwasher)! Nor does it have been in the kitchen for too long, leaving you with a cozy and comforting meal with all the arrangements.
• Family dinner (and worthy of the company). With fewer dishes and hands out of time, this is a great dinner for the family night, perfect for those felling ones that add so many or small ingredients and garrisons desired.
• So much flavor. With the thighs of gold chicken and perfectly seasoned juicy (or breasts), the fresh lime juice, the zest of Lima and the coriander carry the spongy basmati rice to the next level of village of flavor with all its tasty and refreshing goodness.
• Freeer-friendly. Cilantro Lime Chickn and Rice is very friendly with the freezer, ideal for preparing meals and making meals during the week and faster in the coming weeks.

How to make a coriander pan lime chicken and rice

1. Season the chicken (and marinate if time allows)
2. Give the chicken until they are golden, reserve
3. Add condiments + rice + chicken broth (return chicken)
4. Cook over low heat until all the liquid has been absorbed, the rice is tender and the chicken is cooking to tender and juicy perfection
5. Add coriander + lime juice to rice, fluff with a fork and serve with chicken and desired coverage + garrisons

Tips and tricks for success

• Use a heavy pot.A heavy bottom pot, like a Dutch oven, is ideal here for a uniform heat distribution and better greeting.
• Work in lots.A crowded pan can cause unequal cooking and a bad back. Work in lots to keep the heat high for a good crunchy and crispy cortex in each chicken.
• Rinse the rice before using.Using a fine mesh strainer, rinse rice with cold water to remove any excess starch.
• Tost rice.Tastering the rice in advance will add a richness of nut to rice. Be careful with burned grains.
• Use good quality stock.The better quality your stock is, the better your soup will be. Many brands love to pack in salt, so always opt for a variety without salt or smaller sodium. The homemade stock is even better.
• Use an instant reading thermometer to obtain the most precise results.The internal temperature must reach 165 ° F.
• Let your meat rest.Let your chicken rest for at least 5 minutes before serving, allowing juices to be redistributed; This will allow maximum flavor and juiciness.
• Use freshly squeezed lime juice.While bottled lime juice can work in a hurry, recently squeezed is ideal here for its stronger and strongest flavors.
• Softly fluff.Fluff the rice with a fork to gently separate the grains without breaking them, never shake them. Agitation will lead to soft rice.
• Reheat in the oven.The excess chicken can be gumous when it is reheated. To obtain the best results with the leftovers, the chicken is reheated in the oven at 350 ° F, covered with aluminum foil until hot.
• Freeze as necessary.The chicken and the rice of coriander Lima is a dish that freezes very well, always freezing the chicken separately from the rice to preserve the texture and avoid the palm.

Print

A coriander pan lima chicken and rice

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The juicy chicken and perfectly seasoned with the most spongy coriander rice, all done in a pot. YEAH!

Portions 4 portions

Equipment

• Dutch oven

Ingredients

• 2 tablespoons olive oil
• 1 ½ teaspoons Chile dust
• ½ teaspoon cumin
• Kosher Salt and newly ground black pepper To taste
• 1 ½ pounds skinless chicken thighs
• 2 tablespoons butter without salt
• 1 small onion courtesy
• 3 nail garlic chopped
• 1 ½ Cups Basmati or Jasmine rice
• 1 tablespoon Lima zest
• 3 Cups chicken soup
• ⅓ cup chopped fresh coriander leaves
• 2 tablespoons Lima juice freshly squeezed

Instructions

• In a medium bowl, mix olive oil, chili powder, cumin, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken until it is well combined; Put aside in the refrigerator for 30 minutes, if you wish.
• Detrot the butter in a Dutch oven over medium heat. Working in lots, add Dutch oven chicken in a single layer and cook until golden brown, approximately 4-5 minutes per side; set aside.
• Add the onion and cook, stirring occasionally, until they are tender, approximately 3-5 minutes.
• Add the garlic until it is fragrant, approximately 1 minute.
• Add the rice and lime zest until the rice is slightly roasted, approximately 1-2 minutes.
• Add the chicken broth, scraping any piece of gold from the Dutch oven bottom; Season with salt and pepper, to taste. Returns the Dutch baked chicken in a uniform layer.
• Bring to a boil; Cover, reduce the fire and cook over low heat until the rice is tender and the chicken is cooked, reaching an internal temperature of 165 degrees F, approximately 15-20 minutes. Let stand 5 minutes.
• Remove the chicken; Add coriander and lime juice to rice, spongy with a fork; Season with salt and pepper, to taste.
• Serve the chicken immediately with rice and the desired ingredients.

Video

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