ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE
Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.
Provided by fabeveryday
Categories Chicken Thighs
Time 3h15m
Yield 5
Number Of Ingredients 18
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.
Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg
INDONESIAN LIME AND WINE CHICKEN THIGHS
This is a spicy but not too spicy recipe that is charged with flavor. You can increase or decrease the heat by adding more or taking away some of the chile flakes. Do not be put off by a seeminly long list of ingredients most are part of the spice mix and I'll bet you have them already at home. If you want your chicken to stay crisp after cooking it just keep it hot in the oven. I like to return it to the sauce and simmer for 5 minutes keeping the top side of the chicken above the sauce line. Serve with rice or noodles N.B. Panko is a product from Thailand.
Provided by Bergy
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Pour 1/4 cup of wine over the raisins to plump them.
- Whisk the egg and water together.
- Mix Panko crumbs with 1 tsp chili.
- Dip the cut thighs first in the egg mixture then the crumbs making sure they are well coated, dip twice if necessary.
- Heat oil in a large skillet, turn heat to medium and slowly fry the chicken until golden on both side apprx 7 minutes per side - do not burn.
- Remove from skillet and keep warm.
- In the same pan saute the onions for 5 minutes, add tomatoes continue cooking for a further 5 minutes.
- While the onions/tomatoes are cooking mix together: cardamon,lime zest, cinnamon, coriander, finely chopped garlic, 1/2 tsp chili flakes, coconut & brown sugar, mix well.
- Add spice mixture to the tomato/onion in the pan.
- Add raisins in the wine and the lime juice.
- Simmer until the wine has almost evaporated, add remaining 1/4 cup wine, when the sauce is heated you may either return the chicken to the pan and simmer for 5 minutes or place the hot chicken pieces on a platter and surround with the sauce.
Nutrition Facts : Calories 488.8, Fat 22.7, SaturatedFat 7.9, Cholesterol 138.8, Sodium 325.7, Carbohydrate 40, Fiber 4.6, Sugar 14.5, Protein 27.5
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