Description
This creamy cilantro lime chicken and rice recipe combines juicy, browned chicken thighs with aromatic basmati rice cooked in a flavorful cilantro-lime green sauce. Enhanced by sautéed vegetables and fresh herbs, this one-pan skillet dish is easy to prepare, rich in flavor, and perfect for a comforting family meal.
Ingredients
Scale
Chicken and Cooking
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs
- Freshly ground salt and pepper, to taste
Green Sauce
- 3 cloves garlic
- ½ white or yellow onion, roughly chopped
- 1 jalapeno, seeded (or keep seeds for more heat)
- 1 bunch fresh cilantro (reserve a few for topping)
- 1 lime, juiced
- 2 cups low-sodium chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Rice and Vegetables
- 1 cup white basmati rice
- 2 medium carrots, sliced
- 1 red bell pepper, julienned
Toppings and Garnish
- Fresh cilantro, for garnish
- Avocado slices
- Jalapeno slices
- Greek yogurt or sour cream mixed with water for a drizzle
Instructions
- Make the Green Sauce: In a high-powered blender or food processor, combine garlic, onion, jalapeno, cilantro, lime juice, chicken broth, cumin, salt, and black pepper. Blend until completely smooth, then set aside.
- Brown the Chicken: Heat a large deep 10-inch skillet over medium-high heat. Add olive oil, then place the chicken thighs in the skillet. Season generously with salt and pepper. Cook for 4-5 minutes on each side until well browned. Remove the chicken from the pan and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the sliced carrots and julienned red bell pepper. Sauté over medium heat for a few minutes to absorb the pan flavors and soften the vegetables slightly.
- Add Green Sauce and Rice: Slowly pour the prepared green sauce into the skillet with the vegetables. Bring to a simmer, then fold in the basmati rice, distributing it evenly across the pan.
- Simmer with Chicken: Nestle the browned chicken thighs into the sauce and rice mixture. When the sauce is simmering, reduce the heat to low, cover the skillet immediately, and let cook for 20-25 minutes until the rice is tender and most of the liquid has been absorbed.
- Finish and Serve: After cooking, check that the rice is cooked through. Serve immediately, garnished with reserved fresh cilantro, slices of jalapeno, avocado, and a drizzle of the yogurt or sour cream creme if desired. Enjoy!
Notes
- Use low-sodium chicken broth to control sodium levels.
- Keep jalapeno seeds in for a spicier dish or remove them for milder heat.
- Make sure to cover the skillet tightly to allow the rice to steam evenly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
- Substitute chicken thighs with breasts for a leaner option but adjust cooking time accordingly.
