Cilantro Lime Chicken Rice Skillet

• portionen: 4 servings
• aktive zeit: 20 minutes
• gesamtzeit: 55 minutes

Zutaten

¼ cup extra-virgin olive oil

4 garlic cloves, minced

2 teaspoons honey

1 teaspoon lime zest

2 tablespoons fresh lime juice (from 2 limes)

¼ cup minced fresh cilantro

1 teaspoon chili powder

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

8 boneless, skinless chicken thighs (about 2 pounds)

4 ears corn (or 2 cups frozen corn, thawed)

⅓ cup chopped fresh cilantro

¼ red onion, finely chopped

1 jalapeño, seeded and finely diced

2 tablespoons fresh lime juice (from 2 limes)

Kosher salt and freshly cracked black pepper

1½ cups long-grain white or jasmine rice, rinsed

2 tablespoons vegetable oil

1 teaspoon sea salt

1 teaspoon lime zest

1 tablespoon fresh lime juice (from 1 lime)

¼ cup finely chopped fresh cilantro

⅓ cup mayonnaise

⅓ cup sour cream

1 tablespoon lime juice (from 1 lime)

½ teaspoon honey

¼ cup fresh cilantro

¼ teaspoon garlic powder

¼ teaspoon kosher salt

Anweisungen

Make the marinade for the chicken.

In a large bowl, combine the olive oil, garlic, honey, lime zest, lime juice, cilantro, chili powder, salt, and pepper.

Add the chicken, and turn to coat. Let marinate at room temperature for 15 minutes or refrigerated, covered, for up to 2 hours.

Add the chicken and cook until browned.

Heat a large nonstick skillet over medium-high heat. Working in batches, add the chicken in a single layer and cook, undisturbed, until browned, about 3 minutes per side. Transfer the chicken to a plate.

Make the corn salad.

Meanwhile, make the corn salad. Bring a large pot of water to a boil. Add the corn and cook until just tender, about 3 minutes. Drain and rinse in cold water until cool enough to handle. Slice the kernels off the cobs and place them in a large bowl. Add the cilantro, onion, jalapeño, and lime juice. Season with salt and pepper to taste, then toss to combine.

Make the cilantro lime rice.

Make the rice. In a second large skillet, combine the rice, vegetable oil, salt, lime zest, lime juice, cilantro, and 2½ cups of water. Bring to a boil over high heat. Reduce the heat to low. Transfer the chicken to the skillet, cover, and cook until the liquid has been absorbed, and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 20 minutes.

Make the sauce.

While the chicken and rice cook, make the sauce. In the base of a food processor, combine the mayonnaise, sour cream, lime juice, honey, cilantro leaves, garlic powder, and salt. Blend until smooth.

Serve the chicken, corn salad and rice.

Divide the chicken and rice among 4 plates. Serve topped with the corn salad and sauce.

Nährwertangaben

• Kalorien: 860
• Gesamtfett: 55 g
• Gesättigtes Fett: 13 g
• Cholesterin: 168 mg
• Natrium: 1198 mg
• Gesamtkohlenhydrate: 40 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 10 g
• Eiweiß: 53 g