One-pot chicken and cilantro lime rice are as easy as they sound—pan-seared chicken legs with lime jasmine rice and fresh cilantro.

This recipe is an excellent combination of chicken and rice that can be made in one dutch oven. Bon Appetit has inspired me to share this excellent method.

One-pot chicken and cilantro lime rice are as easy as they sound. Pan-seared chicken legs are pan-fried and then cooked in a dutch oven while the rice simmers/steams. Finish the rice with fresh lime juice and plenty of freshly chopped cilantro.

Crispy golden chicken thighs

This recipe calls for chicken thighs that have been generously seared in a dutch oven. Before adding the rice, oil is added to the pan. This helps cook the chicken and brown its skin, making it crispy and golden. You can season the chicken with just salt and pepper. However, cumin could be added.

How to prevent your Dutch oven from sticking

The most important thing I can tell you about this recipe is to use lots of cooking oil (between 2 and 3 tablespoons) when pan-searing the chicken. This is to avoid the chicken’s skin burning on the bottom of the dutch oven. The dutch oven’s enamelled surface is not very nonsticky.

The dutch oven should be preheated before you add the chicken. This will prevent the pan from scorching. The pot’s heat-retaining properties allow the pan to overheat quickly. This is crucial because it will prevent you from losing the crispy skin on your chicken legs.

Cilantro Lime Rice

Cilantro lime is a quick and delicious way to make jasmine or other white rice. Season with salt and pepper, and add fresh lime juice and chopped cilantro. I suggest adding the lime juice and cilantro before serving rather than cooking the rice with the cilantro or lime. This will ensure freshness and maximum flavour.

What Dutch Oven Do I Need?

The dutch oven’s cooking and simmering capabilities make this recipe so simple. That should also work if you have a similar lidded pan meant for searing/baking/simmering. But I have never tried it with any other style of pot. I highly recommend the dutch oven.

One-Pot Chicken and Cilantro Lime Rice Recipe

Quick Overview

• PREP TIME 10
• COOK TIME 35
• TOTAL TIME 45 MINUTES
• YIELD: 4-6 1X
• CATEGORY: DINNER
• CUISINE: AMERICAN

One-pot chicken and cilantro lime rice are as easy as they sound—pan-seared chicken legs with lime jasmine rice and fresh cilantro.

Ingredients

• 4-6 medium-sized skin-on, boneless chicken thighs
• 3 cups water
• 2 cups jasmine or basmati rice, rinsed
• 2 tablespoons butter
• 4 cloves of garlic, finely chopped
• 2 limes, squeezed juice
• 1/3 cup finely chopped cilantro
• 2-3 tablespoons vegetable oil or canola oil
• Salt and pepper to taste

Cooking Instructions

1. Pat the chicken dry, and then season it generously with salt and pepper. In a dutch oven, add 2-3 tablespoons of oil. To coat the bottom of your pot, swirl. Turn the heat to medium and arrange the chicken skin side down.
2. Let the chicken cook unassisted until it is cooked through and the skin is tender for approximately 8-10 minutes. Turn the thighs over and continue cooking for 3-5 minutes more.
3. Transfer the chicken to a plate. Let cool on the stove for about 2 minutes. You can throw out any excess oil or juice from the pot if there is. You can leave some for flavour.
4. Turn down the heat to turn off the dutch oven. Add butter to the saucepan. Next, add garlic and simmer for one minute. Stir in the rice, and then coat it with butter—season with salt to taste.
5. Add 3 cups of water to the mixture.
6. Place the chicken skin-side down in the rice mixture. Turn the heat up to medium-high and bring the liquid to a boil.
7. Cover the pot and let it bubble for about 25 minutes. Reduce heat to low. Let the rice and chicken cool on the stove for 10 minutes.
8. Add cilantro and lime juice to the chicken.
9. Use a fork to mix the ingredients and serve the chicken with it.

When searing chicken, my most important tip is to use lots of oil and a cold dutch oven. This is to prevent the skin of the chicken thigh from sticking to the bottom of your dutch oven. The dutch oven’s enamelled surface is not nonsticky. The dutch oven should be preheated before you add the chicken. This will cause the pan to overheat and burn the chicken. The risk of sticking is significantly increased if you use too much oil.

Nutritional Facts

• Serving Size: 1 thigh, 1 Cup Rice, Cooked
• Calories: 606
• Sugar: .06g
• Sodium: 403mg
• Fat: 32.1
• Saturated Fat: 11.1g
• Carbohydrates: 57.8
• Fibre: 1.6g
• Protein: 21.7g
• Cholesterol: 113mg