Ingredients:

  • 4 large (approx. 1.5 lbs) Boneless, Skinless Chicken Thighs
  • 3 Tbsp Olive Oil (for marinade)
  • 2 Tbsp Fresh Lime Juice
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt (plus more for seasoning)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Olive Oil (for sautéing)
  • 1 medium Yellow Onion, small dice
  • 1 1/2 cups Long Grain White Rice (Jasmine or Basmati), rinsed
  • 3 cups Chicken Stock (low sodium)
  • 1/2 tsp Chipotle Powder (optional)
  • 1/4 cup Fresh Cilantro, chopped (for rice base)
  • 1 tsp Fresh Lime Zest
  • 1/2 cup Fresh Cilantro, roughly chopped (for garnish)
  • 2 Limes, cut into wedges (for serving)

Instructions:

  1. Marinate Chicken: Combine chicken thighs with 3 Tbsp Olive Oil, Lime Juice, minced Garlic, Cumin, Oregano, Salt, and Pepper. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  2. Rinse Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. Set aside to drain.
  3. Preheat Oven: Preheat oven to 375°F (190°C).
  4. Sear Chicken: Heat 1 Tbsp Olive Oil in the oven-safe skillet over medium-high heat. Remove the chicken from the marinade (reserve any leftover marinade). Sear the chicken thighs for 3-4 minutes per side until deeply golden brown. Remove chicken and set aside.
  5. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and sauté for 5 minutes until soft and translucent. Stir in the garlic and chipotle powder (if using); cook for 1 minute until fragrant.
  6. Toast Rice: Add the rinsed rice to the pan. Stir and toast for 2 minutes until the edges of the grains become translucent.
  7. Deglaze and Add Liquid: Pour the chicken stock and reserved marinade into the pan. Bring the mixture to a rapid simmer, scraping up any browned bits from the bottom. Stir in 1/4 cup chopped Cilantro and season the liquid lightly.
  8. Nestle Chicken: Reduce the heat immediately to low. Gently nestle the seared chicken thighs back into the rice mixture.
  9. Cover and Bake: Cover the skillet tightly with foil or a tight-fitting lid. Transfer the pan to the preheated oven. Bake for 25–30 minutes, or until all the liquid has been absorbed and the chicken registers 165°F (74°C).
  10. Rest: Remove the pan from the oven. Leave the pan covered and allow it to rest undisturbed for 10 minutes. This is crucial for fluffy rice and moist chicken.
  11. Fluff and Garnish: Uncover the pan. Remove the chicken. Gently fluff the rice with a fork and place the chicken back on top. Sprinkle the entire dish with lime zest and the remaining 1/2 cup fresh Cilantro. Serve immediately with extra lime wedges.