One Pan Cilantro Lime Chicken and Rice

• servings: 4 servings

Ingredients

2 tablespoons olive oil

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper (to taste)

1 1/2 pounds boneless, skinless chicken thighs

2 tablespoons unsalted butter

1 small onion (diced)

3 cloves garlic (minced)

1 1/2 cups basmati or jasmine rice

1 tablespoon lime zest

3 cups chicken stock

1/3 cup chopped fresh cilantro leaves

2 tablespoons freshly squeezed lime juice

Directions

In a medium bowl, whisk together olive oil, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken until well combined; set aside in the refrigerator for 30 minutes, if desired.

Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown, about 4-5 minutes per side; set aside.

Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes.

Stir in garlic until fragrant, about 1 minute.

Stir in rice and lime zest until rice is lightly toasted, about 1-2 minutes.

Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven; season with salt and pepper, to taste. Return chicken to the Dutch oven in an even layer.

Bring to a boil; cover, reduce heat and simmer until rice is tender and chicken is cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Let stand 5 minutes.

Remove chicken; add cilantro and lime juice to the rice, fluffing with a fork; season with salt and pepper, to taste.

Serve chicken immediately with rice and desired toppings.