Description
Creamy Cilantro Lime Chicken and Rice is a vibrant, comforting one-pan meal that combines tender chicken thighs with a zesty cilantro lime sauce, aromatic basmati rice, and sautéed vegetables. This dish offers a perfect balance of fresh flavors and creamy textures, making it an ideal weeknight dinner that’s both easy to prepare and delicious.
Ingredients
Scale
Chicken and Marinade
- 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 leave 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
For Garnish and Serving
- Fresh cilantro leaves
- Avocado slices
- Jalapeno slices
- Greek yogurt or sour cream mixed with a little water to make a drizzleable creme
Instructions
- Make the green sauce: In a large high-powered blender or food processor, combine garlic, onion, jalapeno, cilantro, lime juice, chicken broth, ground cumin, salt, and freshly ground black pepper. Blend until completely smooth. Set this sauce aside while you prepare the rest.
- Prepare skillet and brown chicken: Heat a large, deep 10-inch skillet over medium-high heat. Add olive oil and once hot, add the chicken thighs. Season generously with salt and pepper. Cook for about 4-5 minutes on one side until browned, then flip and brown the other side for another 4-5 minutes. 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 slightly soften the vegetables.
- Add green sauce and rice: Pour the prepared green sauce slowly into the skillet with the vegetables. Bring it to a gentle simmer. Stir in the white basmati rice to make sure it distributes evenly throughout the pan.
- Cook chicken and rice together: Nestle the browned chicken thighs into the sauce, pressing them slightly into the mixture. Once simmering, reduce the heat to low. Cover the skillet immediately and let it cook for 20-25 minutes, until the rice is tender and most of the liquid has been absorbed.
- Serve and garnish: After cooking, check that the rice is fully cooked and the liquid mostly absorbed. Serve the dish hot, garnished with fresh cilantro leaves, jalapeno slices, avocado slices, and a drizzle of the prepared Greek yogurt or sour cream creme for an extra creamy touch.
Notes
- For more heat, leave jalapeno seeds in or add extra jalapeno slices as garnish.
- You can substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
- Use low-sodium chicken broth to better control salt levels.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer, use jasmine rice or long-grain rice as a substitute for basmati rice.
