After all the heavy stuffing during Thanksgiving and eating leftover during the weekend, it’s time to get back to regular weeknight meal. I’d like those quick and filling meal without too much cleaning. Believe me, I’ve had enough, spending almost a day cleaning up my kitchen. But nevertheless, I wouldn’t trade those memories we had during Thanksgiving.
My family is my weakness, followed by food, of course 😉 Now that we are talking food, I’m such a sucker for one pan meals. I love how easy they are to prepare and you get almost all the food group in one cooking. The cleaning part is a bonus. This One Pot Lime Chicken and Rice with cilantro is brimming with flavors. The chicken itself is well-flavored, with a refreshing kick from the lime juice and savory adobo seasoning, while the rice and beans get soaked up to it. Add it up with some cilantro and this dish is like what dreams are made of. Adjust the lime flavor to suit your taste buds. My niece who is visiting from college just couldn’t get enough of it. She wants me to make this everytime time she visits.
I bet you’re already mesmerized how those chicken skin looks like. But wait till you have your first bite. You will fall deeply in love on how the flavors mingled effortlessly into those chicken meat and elevated the rice and beans.
With little effort, yet with so much goodness. It comes ready in less than 45 minutes.
So if you’ve run out of energy from all the baking and cooking last week, then take comfort in this quick and tasty one pot meal. Your family and even the little ones would love seconds and thirds of this. Enjoy! Tips and Notes:
Wash chicken thighs. For faster cooking, make a ½ ” slit into each chicken thigh meat on either side of the chicken, then wipe with a paper towel. Season with salt (about 1½ teaspoons). Rub with lime juice . Season both sides garlic and adobo spice blend . Or your favorite spice mix.
Place chicken skin side up in a skillet/Dutch oven or oven safe pot/pan for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn. Turn and brown the other side for an additional 3 minutes . Remove from the pan and set aside. Wash rice and set aside
Wipe the same pan with paper towel or napkin to remove any burns from pan, if necessary or Add about 2 tablespoons oil or more, followed by onions, jalapenos and bay leaf. Sauté until soft but not golden, about 2-3 minutes. Add garlic , cumin paprika and stir for about a minute.
Next, add rice, follow by cilantro – stir
Then pour over the chicken broth/water , lime juice , zest , and beans. Add white pepper and salt to taste.
Add the chicken back to the pan together with its juice, place in the oven and cook- uncovered for about 30- 35 minutes or until chicken is fully cooked. Remove, let it cool and serve, garnish with slices of lime and cilantro SaveSave SaveSave
