Baked Cilantro Lime Chicken And Rice Recipes

EASY CILANTRO LIME CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees F.
• In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
• Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
• Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
• Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
• Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
• Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

BAKED CILANTRO-LIME CHICKEN AND RICE

Steps:

• Combine marinade ingredients in a large resealable plastic bag and add chicken breasts. Marinate the chicken in the refrigerator for 8 hours, or overnight.
• Preheat oven to 375 degrees F.
• Combine rice, chicken broth, Cilantro, lime juice, garlic, sugar, salt, and pepper in the bottom of a large,shallow baking dish. (9x13 or larger works well.) Top with chicken breasts. Discard leftover marinade.
• Cover with aluminum foil. Bake 40-45 minutes or until rice is tender and chicken is cooked through, stirring rice halfway through cooking time.
• Spread salsa over the chicken, and top with Monterrey Jack cheese.
• Return to oven, uncovered, until cheese has melted, about 5 minutes.
• Serve immediately.

ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY

Steps:

• In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
• Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
• Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
• Add garlic and cook for an additional minute.
• Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
• Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
• Add chicken back to the pot. Add cilantro and combine.
• Serve immediately.
• Enjoy!

ONE POT CILANTRO LIME CHICKEN AND RICE

Steps:

• In a shallow baking dish, whisk together the olive oil, lime juice, salt, pepper, cumin, chili powder, paprika, garlic and cilantro.
• Add the chicken and turn it to coat with the marinade on all sides.
• Cover the dish tightly and refrigerate for at least 30 minutes and up to 4 hours.
• Heat a large skillet (with a lid) on the stove over medium heat.
• Place the chicken thighs, including the marinating liquid, into the hot skillet.
• Brown them, turning once to brown both sides, 2-3 minutes per side.
• Remove the chicken to a plate (leave any liquid in the pan).
• Add the chopped onion and red pepper to the skillet and saute for about 1 minute to soften.
• Add the rice and continue cooking, stirring, for one minute.
• Add the black beans and chicken broth and stir to combine.
• Return the chicken to the pot on top of the rice. It will be partially submerged in the liquid but not completely.
• Bring the liquid to a boil over medium heat, then reduce the heat to a simmer and cover the skillet.
• Cook at a simmer until the rice is tender, the chicken is cooked through, and most of the liquid has been absorbed, about 20 minutes. There will still be some liquid in the pot but this is okay!
• Serve with chopped fresh cilantro and chopped green onions.

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
• 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.