Description
Wow these flavors – it’s your go to chicken for a quick and tasty mid week meal for the entire family.
Ingredients
Scale
- 4–6 boneless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon rice wine vinegar
- juice and zest from 1 lime, separated
- 4 garlic cloves, minced
- 1 medium to small shallot, minced
- small bunch cilantro, roughly chopped plus more for garnish
- 1 teaspoon of each salt and pepper, divided in half
- 1 cup jasmine rice
- 2 cups water
- 2 tablespoons butter
- optional, crumbled cotija cheese to garlic
Instructions
- To marinade the chicken, place the chicken, olive oil, vinegar, lime juice, garlic, shallots and cilantro in a bowl. Mix around to coat the chicken and set aside for at least 30 minutes. If you have time for longer, cover and refrigerate for up to 2 hours.
- Add the rice, water, butter and 1/2 teaspoon each of salt and pepper to a small saucepot with a lid. Set the heat to medium covered with a lid. When it begins to simmer or bubble, turn the heat to low and cook for 12 minutes. Remove from the heat, until the chicken is cooked.
- Meanwhile, heat a saucepan up over high heat. When the pan is hot, add the chicken and all the marinade to the pan – giving each chicken thigh some room so that the bottom side touches the pan (this will help it brown up nicely). After 6 minutes, flip the chicken thighs over and cook until cooked through – about 4 minutes.
- Sprinkle the lime zest over the rice and use a fork to fluff it up.
- Serve and garnish with cotija cheese and more cilantro, if desired.
Notes
You can grill the chicken thighs if you wish.
- Prep Time: 30
- Cook Time: 12
- Category: chicken
- Method: stove top
- Cuisine: dinner