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Perfectly spicy, juicy chicken, with the most fluffy cilantro rice, all made in a pot. YES!
Reasons to make a cilantro and rice lime chicken
- A pan dinner. This is one of those convenient recipes in which you can throw all the ingredients in a single pot – A superhero dinner recipe here to save your occupied weekends (and the dishwasher)! It does not take too long in the kitchen, leaving you with a comfortable and comforting meal, with all the solutions.
- Family -friendly dinner (and worthy of company). With fewer dishes and hands outside time, this is an excellent dinner for the weekly week, perfect, perfect for those Picky eaters adding as much or as few toppings and gaskets.
- So much aroma. With a perfectly spiced golden brown, juicy chicken (or breasts) thighs, fresh lemon juice, lime peel and cilantro lead the fluffy basmati rice to the next level of the aromatic city, with all the dowry, the refreshing goodness.
- Freezer-friend. Cilantro Lime Chicken and Rice is very friendly to the freezer, excellent for meal preparation and to make the weekly and faster meals for the following weeks!
How to make a cilantro and rice lime slope
- Spice the chicken (and marinate if time allows)
- Search the chicken until they are browned, left aside
- Add spices + rice + chicken stock (turn your chicken)
- Boil until all the liquid has been absorbed, the rice is fragrant and the chicken is cooked up to fragile and juicy perfection
- Add cilantro + lemon juice to rice, fluff with a fork and serve with desired chicken and toppings + gaskets
Tips and tricks for success
- Use a heavy vessel.A heavy bottom vessel such as aDutch ovenIt is ideal here for the distribution of heat and a better search.
- Work in lots.An overcrowded pan can lead to uneven cooking and poor grill. Work in lots to keep high heat for a good and crispy crust on each chicken.
- Rinse the rice before use.Using a fine mesh strainer, rinse the rice under cold water to remove any excess of starch.
- Fry rice.Frying the rice in advance will add a rice wealth. Attention to cereals burned.
- Use good quality stocks.The better the stock, the better your soup. Many brands like to pack in salt, so that they always opt for unsaid or for a smaller sodium. The homemade stock is even better.
- Use oneInstant reading thermometerfor the most accurate results.The internal temperature must reach 165 ° F.
- Let your meat rest.Let the chicken rest at least 5 minutes before serving, allowing juice redistribution – this will allow a maximum and juicy aroma.
- Use freshly squeezed lime juice.While bottled lemon juice can work in a peak, freshly squeeze is ideal here for its vibrant and stronger flavors.
- Slightly fluffy.Puffer the rice using a fork to easily separate the cereals without breaking them, never shake. The agitation will lead to muscular rice.
- Reheat in the oven.The remaining chicken can be rubber when it is reheated. For the best results with debris, reheat the chicken in the oven at 350 ° F, covered with aluminum foil until heating.
- Freeze as needed.Cilantro Lime Chicken and Rice is a dish that freezes very well, always freezing the chicken separately from the rice to keep the texture and prevent Sogness.
What to serve with cilantro and rice lime
- Taco salad
- Light taco soup
- Salsa in restaurant style
- Fried sweet potatoes
- Crem Chorizo Queso Dip
Tools for this recipe
Dutch oven
A single wedge cilantro lime and rice chickens: frequent questions
Yes, chicken breasts can be absolutely used here, but chicken thighs have more dark meat and a higher fat content, which will produce more juicy, more aromatic chickens. When using chicken breast, make sure you use chicken cuts (a chicken breast that has been cut half horizontally or poured to make two thinner pieces) to ensure faster and even cooking.
Shredded cheese, tortilla chips, avocado, salsa, cilantro and cream are all great options!
The debris can be kept in a seal container in the refrigerator for 3-4 days.
Yes! Let it cool completely; Gate the chicken and rice separately in Plastic freezer bags In individual portions, eliminating any excess air before sealing. Put the bags flat in a single layer in the freezer (this will help them freeze quickly), unleashing overnight in the refrigerator before reheating.
A single wedge cilantro lime and rice chicken
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Equipment
ingredients
- 2 spoon spoon olive oil
- 1 ½ teaspoons Chili powder
- ½ spoon crushed cumin
- Kosher salt and freshly ground black pepper to taste
- 1 ½ pounds boneless chicken thighs without skin
- 2 spoon spoon unsaid butter
- 1 small onion cut into cubes
- 3 Cloves garlic minced
- 1 ½ Buckets Basmati or jasmine rice
- 1 spoon Zest of lime
- 3 Buckets chicken stock
- ⅓ cup freshly chopped cilantro leaves
- 2 spoon spoon Fresh lime juice squeezes
Instructions
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Melt butter in a Dutch oven on medium heat. Working in the lots, add chickens to the Dutch oven in a single layer and cook until browned, about 4-5 minutes on the side; Put aside.
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Add the onion and cook, stirring occasionally, until auction, about 3-5 minutes.
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Mix the garlic to the perfume, about 1 minute.
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Mix rice and lime bark until the rice is lightly fried, about 1-2 minutes.
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Mix the chicken stock, scraping any ruminite pieces at the bottom of the Dutch oven; Season with salt and pepper to taste. Turn the chicken to the Dutch oven in a uniform layer.
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Bring to a boil; Cover, reduce the heat and boil until the rice is fragrant and the chicken is cooked, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Allow to stand for 5 minutes.
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Remove the chicken; Add cilantro and lime juice to rice, puffing with a fork; Season with salt and pepper to taste.
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Serve the chicken immediately with desired rice and toppings.
Video
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