Cilantro Lime Pan Fried Chicken Thighs And Rice Recipes

CILANTRO LIME PAN FRIED CHICKEN THIGHS AND RICE

Steps:

• Mix all the marinade ingredients together in a resealable container before placing the chicken thighs in and covering. Refrigerate overnight, if possible.
• Microwave or cook the rice. Set aside.
• Remove the chicken thighs from the marinade and place on a paper towel to dry the surface before frying. Reserve the remaining marinade (or make fresh batch).
• Heat a large skillet over medium-high heat with the 1/2 tablespoon of oil.
• Place the chicken thighs dry-side down in the skillet. Cook for 4-6 minutes or until the bottoms are golden brown before flipping. Slowly pour the remaining marinade in the gaps around the chicken, being careful to not pour over the top of the chicken.
• Continue cooking to reduce the marinade to a thick sauce, 4-5 minutes tops, before transferring the chicken to a plate once it reaches an internal temp of 165F.**
• Add the cooked rice to the skillet and pan fry for another 4-6 minutes, stirring to incorporate any crispy bits from the skillet into the rice.
• Plate the rice with the pan fried chicken thighs, top with fresh cilantro, and enjoy!

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.

GRILLED CILANTRO-LIME CHICKEN THIGHS

Steps:

• Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill over medium-high heat and lightly oil the grate.
• Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.