Best 4 One Pot Cilantro Lime Chicken Thighs And Rice Recipes

Planning a midweek meal can be challenging when you're looking for something flavorful yet simple. One-pot cilantro lime chicken thighs and rice is an easy-to-make dish that is both satisfying and versatile. With its vibrant, citrusy taste and tender chicken, this recipe is sure to be a family favorite. Best of all, it can be prepared in just one pot, making cleanup a breeze. Read on for the recipe and learn how to make this delicious meal in no time.

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ONE-POT CHICKEN & CILANTRO LIME RICE RECIPE

One-Pot Chicken & Cilantro Lime Rice Recipe image

One-pot chicken & cilantro lime rice is as simple as it sounds. Pan-seared chicken thighs cooked in a dutch oven with fresh cilantro and lime jasmine rice.

Provided by Shawn Williams

Categories Dinner

Time 45m

Number Of Ingredients 9

Ingredients

4-6 medium skin-on, bone-in chicken thighs
3 cups of water
2 cups jasmine or basmati rice, rinsed
2 tablespoons butter
4 garlic cloves, finely chopped
2 limes, juice squeezed
1/3 cup finely chopped cilantro
2-3 tablespoons vegetable or canola oil
Salt and pepper, to taste

Steps:

Pat chicken dry and season liberally all over with salt and pepper. Add 2-3 tablespoons of oil to a cold dutch oven. Swirl to coat the bottom of the pot. Arrange chicken, skin side down, and turn to medium heat.
Cook chicken, undisturbed, until the skin is golden and easily releases from the pot, about 8-10 minutes. Flip thighs and cook 3-5 minutes longer. Transfer chicken to a plate and remove pot from the heat for 2-3 minutes to cool. If there is a lot of excess juice and oil in the pot, you can discard some if you'd like. Leave a little behind for flavor.
Return dutch oven to the heat and turn to low. Melt butter and then add garlic, simmering for 1 minute. Add rice and stir to coat in butter. Season with salt and pepper to taste.
And 3 cups of water and mix. Nestle chicken back into the rice mixture skin side up. Increase heat to medium and bring liquid to a simmer. As soon as it bubbles, cover pot, reduce heat to low, and cook for 25 minutes. Remove from heat and let chicken and rice sit for 10 minutes with the lid on.
Remove chicken from the pot and add lime juice and cilantro. Mix well with a fork and serve with chicken.

Nutrition Facts : ServingSize 1 thigh, 1 cup rice, cooked, Calories 606 calories, Sugar .06g, Sodium 403mg, Fat 32.1, SaturatedFat 11.1g, Carbohydrate 57.8, Fiber 1.6g, Protein 21.7g, Cholesterol 113mg

ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY

One-Pot Cilantro Lime Chicken & Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, olive oil, yellow onion, poblano peppers, garlic cloves, low-sodium chicken broth, lime, canned cooked black beans, diced tomatoes, jasmine rice, salt, pepper, cilantro

Provided by Melissa Boyajian

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 lb boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 yellow onion, diced
2 poblano peppers, chopped
2 cloves garlic cloves, minced
2 ½ cups low-sodium chicken broth
1 lime, juiced
14 ½ oz canned cooked black beans, rinsed and drained
2 diced tomatoes
1 ½ cups jasmine rice, uncooked, rinsed
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons cilantro, chopped

Steps:

In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
Add garlic and cook for an additional minute.
Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
Add chicken back to the pot. Add cilantro and combine.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 56 grams, Fat 24 grams, Fiber 8 grams, Protein 30 grams, Sugar 11 grams

ONE POT CILANTRO LIME CHICKEN AND RICE

One Pot Cilantro Lime Chicken and Rice image

This one pot cilantro lime chicken and rice is a healthy, easy weeknight meal made in one pot that the whole family will love!

Provided by Bake.Eat.Repeat.

Categories Main Course

Time 40m

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
juice from 2 limes
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
8-10 boneless, skinless chicken thighs
1/2 cup diced onion
1 red pepper, diced
1 cup long grain white rice
1 cup black beans, drained and rinsed
2 cups chicken broth
chopped cilantro, for serving (optional)
chopped green onions, for serving (optional)
lime wedges, for serving (optional)

Steps:

In a shallow baking dish, whisk together the olive oil, lime juice, salt, pepper, cumin, chili powder, paprika, garlic and cilantro.
Add the chicken and turn it to coat with the marinade on all sides.
Cover the dish tightly and refrigerate for at least 30 minutes and up to 4 hours.
Heat a large skillet (with a lid) on the stove over medium heat.
Place the chicken thighs, including the marinating liquid, into the hot skillet.
Brown them, turning once to brown both sides, 2-3 minutes per side.
Remove the chicken to a plate (leave any liquid in the pan).
Add the chopped onion and red pepper to the skillet and saute for about 1 minute to soften.
Add the rice and continue cooking, stirring, for one minute.
Add the black beans and chicken broth and stir to combine.
Return the chicken to the pot on top of the rice. It will be partially submerged in the liquid but not completely.
Bring the liquid to a boil over medium heat, then reduce the heat to a simmer and cover the skillet.
Cook at a simmer until the rice is tender, the chicken is cooked through, and most of the liquid has been absorbed, about 20 minutes. There will still be some liquid in the pot but this is okay!
Serve with chopped fresh cilantro and chopped green onions.

Nutrition Facts : Calories 713 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 344 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 75 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1548 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

ONE-POT CHICKEN THIGHS WITH CILANTRO-LIME-BLACK BEAN RICE

One-Pot Chicken Thighs with Cilantro-Lime-Black Bean Rice image

One-pan chicken thighs with cilantro-lime-black bean rice -- flavorful, delicious, gluten-free dinner! Very easy to make, everything is done in 1 pot, on stovetop, no need to turn on the oven! Just let the rice cook in the juices from the chicken thighs and in the chicken broth (or vegetable broth). The rice come out super delicious, and the chicken thighs are perfectly moist, tender, and flavorful!

Provided by MattLeslie

Categories Meat and Poultry Chicken Chicken Thighs

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs
salt and ground black pepper to taste
2 cups chicken broth
1 cup uncooked jasmine rice
½ cup water
4 garlic cloves, minced
¼ teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
¼ cup fresh cilantro, chopped
2 tablespoons lime juice, or to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Season skin side of chicken with salt and pepper. Place in the hot skillet, skin-side down. Cook until golden brown but not burned, about 5 minutes. Flip, reduce heat to medium, and sear until golden brown on the other side, about 2 minutes. Remove chicken from skillet.
Combine chicken broth, rice, water, garlic, and 1/4 teaspoon salt in the same skillet. Bring to a boil and mix well. Place the chicken on top, forming wells in the rice. Reduce heat to low. Cover with a lid and simmer until rice is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove chicken from skillet. Mix in black beans, cilantro, and lime juice. Serve together.

Nutrition Facts : Calories 459 calories, Carbohydrate 58.3 g, Cholesterol 56 mg, Fat 13.3 g, Fiber 8 g, Protein 25.1 g, SaturatedFat 3.1 g, Sodium 1221 mg, Sugar 1 g

Tips:

Use a large pot or Dutch oven: This will ensure that there is enough space for the chicken thighs, rice, and liquid to cook without overcrowding.
Don't overcrowd the pot: If you are cooking a large amount of chicken thighs, cook them in batches to prevent them from steaming rather than browning.
Brown the chicken thighs well: This will give them a nice crispy skin and help to develop their flavor.
Use a flavorful cooking liquid: The liquid that you use to cook the chicken thighs and rice will add a lot of flavor to the dish. Choose a broth or stock that you enjoy the taste of.
Simmer the chicken thighs and rice until the rice is cooked through: This will take about 20 minutes. If you are using a thicker cut of chicken thighs, you may need to simmer them for a few minutes longer.
Serve the chicken thighs and rice with your favorite toppings: Some popular options include cilantro, lime wedges, sour cream, and guacamole.

Conclusion:

One-pot cilantro lime chicken thighs and rice is a delicious and easy weeknight meal. It is made with simple ingredients that you probably already have on hand, and it can be on the table in under an hour. This dish is also a great way to use up leftover chicken thighs. Simply shred or dice the chicken and add it to the pot along with the rice and cooking liquid. Serve with your favorite toppings and enjoy!