Thanks again, absolutely love your work. If you have a question I missed, drop a comment below or join my Facebook group with 10,000 other healthy home cooks that can help you out. I marinated for a half day to make sure they’d be juicy and they were. Even my 9 and 12 year olds loved it and they are hard to please. Doing so could negate your efforts to get the extra crispy exterior! I wasn’t sure about the jalopeno juice because I don’t like jalopenos or spicy food, but I decided to just follow the recipe and see what happens. Food safety note: Be sure and fully cook leftover marinades. Remove the chicken thighs from the marinade and place on a paper towel to dry the surface before frying. https://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe If you wanted a marinade-free recipe, check out my buffalo chicken thighs recipe. I think I used too small of a cast iron skillet because I couldn’t get the chicken and the rice to fit into one pan… lol so make sure you use the biggest cast iron you got!! Favorite hearty recipe! You can find the instant read food thermometer and skillet I use, along with my other recommended kitchen gadgets, on my Amazon list. Refrigerate overnight, if possible. Such a wonderful and flavorful recipe!! Then stir well, scrape up any crispy bits, and serve! This also gives the chicken thighs a mini tempering window (going from chilled to room temp) which helps with even cooking. Also, the fat juices from the thighs definitely gives the rice more flavor, so I would highly suggest thighs over breasts every time for this recipe. Add olive oil – it should run easily because the skillet is hot, but not sizzle or smoke. My husband who isnt a huge chicken and rice person loved these! We usually keep our rice and chicken separate though and just make plain basamati rice and add some of the cilantro, 1 tbsp lemon juice and 1 tbsp lime juice to our rice. It’s a simple blend of ingredients: Marinating the chicken thighs a day in advance will produce the most flavorful end product. I believe in adding garlic with my heart and not as the recipe suggests so I threw in a tablespoon of garlic. Add the rice to the reduced sauce, stir, and similar to the chicken, leave it alone for a few minutes. Your email address will not be published. Soooo good. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. It was the first time we bought chicken thighs and was life changing. Required fields are marked *, Welcome! We make this chicken at least once a week. These pan fried chicken thighs are seriously flavor bombs, and that’s due to the marinade. Place the chicken thighs dry-side down in the skillet. I made this for a dinner date and he was very impressed! Each serving (1/4th the entire recipe with rice) has 7 Smart Points. I have to watch my macros better and have less self control when it’s all one happy dish. I never remember until it’s time to cook. But if you’re in a hurry, even 30-60 minutes will do wonders. I have also made it with cauliflower rice as well as rice (sometimes mixing the two) to lower the carbs, and it was delicious. Taste, and add more salt and/or another small amount of lime juice. Aside from rice selection, the actual process is simple. You can also find some more marinade ideas from that recipe! 12/10 recommend this recipe. I prep with my sister each week, so we made the marinade and let that sit, while we prepped a few of other Mason’s recipes! You'll find the macros and WW SmartPoints calculated for every recipe on my blog. Learn More. I’ll admit that I’m not the biggest chicken thigh fan.. however, this turned me over to the dark side, literally. An important note for this step is to avoid pouring the marinade directly on top of the chicken. Heat a large skillet over medium-high heat with the 1/2 tablespoon of oil. https://www.laurainthekitchen.com/recipes/cilantro-lime-chicken-and-rice My Cuban style baked pork tenderloin uses a similar marinade without oil. I wouldn’t, however, skip the oil in the skillet during cooking. I ended up reheating mine in the air fryer for a few minutes to keep it nice and crispy. I tried it with the pickled juice and it worked out great. I forgot to leave a 5 star rating….because it should be 6 stars! If you’re concerned about food safety, still, make a fresh batch of the marinade to reduce. I think I might just need to scale it up a bit because I have it as a post-Work-out and tend to be ravenous at that time. The salty brine of the jalapeño brine will be a bit different than salsa on its own. If you wanted to skip the oil to reduce the fat content, that should be fine. When it comes to marinating any type of meat, I’m terrible. I’ve made it with both thighs and breast tenderloins and both are equally yummy. I'm a southerner making healthier comfort food and high protein desserts. Pan fry the chicken thighs for 4-6 minutes (DON’T TOUCH THEM) until they develop a golden brown crust. Plate the rice with the pan fried chicken thighs, top with fresh cilantro, and enjoy! I’ve made it for my husband and my in-laws and they also loved it. That should work fine. Your email address will not be published. Chicken thighs are obviously far superior to every other kind of chicken (except maybe rotisserie…) and this makes them even more delightful. Cover the skillet with the lid and simmer for 15 minutes, covered, until the rice is cooked through. The recipe was still delicious, but the meat was dryer than my SILs personality). The jalapeno juice was a new ingredient for me, but one I will be using more often. If you're concerned with food safety, you could always make a fresh batch of the marinade to reduce or skip this step and cook the chicken 3-5 minutes after flipping to finish cooking without the marinade. In the future I always marinate for at least a few hours. And I think that’s all ya need to know. I added a little extra cilantro, just because I absolutely love the flavoring it gives to my food. We actually made this recipe with chicken breast instead of thighs and it came out perfect! If you go that route, flip the chicken and simply cook for a few minutes longer until juices run clear and it reaches an internal temp of 165F. I was glad to see 30-60 minutes would do. This is my favourite Mason recipe. This might be my favorite Mason recipes, no recency bias. I marinated the chicken overnight and it was instant flavor bombs. . This was SO good!! You cannot get sick of it! By far the best chicken dish I’ve ever made. How to make One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice. https://damndelicious.net/2019/03/30/cilantro-lime-chicken-thighs Gives just enough flavor, but not too much heat. Do you think chicken breasts would work instead of thighs? Wondering if using juice from a pickles jar would work as well since I am sensitive to jalapeños? Always worth a shot, though! Nutrition facts for the chicken on its own (no rice): 735 calories, 88g of protein, 9g of carbs, 38g of fat, and 15 Smart Points. I’ve made it with both thighs and breast tenderloins and both are equally yummy. If I plan to make this I cook the rice when I put the chicken in the marinade so it has time to chill. I didn’t realize how sick I was of dry chicken breasts. Once you have your chicken thighs out of the marinade, you’ll need to heat a skillet with a tiny bit of oil. I added extra cup of rice to the recipe because rice! The amount of flavor in this chicken recipe is unbelievable! , uncooked, or use any rice that says on the package that it takes 15 minutes to cook it, , freshly squeezed (use one 1 tablespoon first, before adding another), « Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini. I think I used about half as much cilantro because the kids aren’t huge fans of it. The dish is so full of flavor! Like I mentioned in my chicken fajita pasta recipe, starting with dry chicken is one of the keys to getting a crispy exterior on chicken. The last time I made it I actually chopped up some jalapeño to give it a kick and used thin sliced chicken breasts instead of thighs. Your email address will not be published. ⭐️⭐️⭐️⭐️⭐️, This is my favourite Mason recipe. **Do not under cook the remaining marinade. And two cups of rice is not enough for four servings (or I may just eat too much ). Add the cooked rice to the skillet and pan fry for another 4-6 minutes, stirring to incorporate any crispy bits from the skillet into the rice. You could even add salt and extra lime juice and skip the pickle/jalapeño brine altogether. So amazingly good. I marinated the dish overnight which made the chicken super juicy. I can almost guarantee this will be a new favorite! Instead, slowly pour it into the gaps between the chicken thighs. (One night we did use chicken breasts bc we ran out of thighs and it honestly wasn’t the same. Continue cooking to reduce the marinade to a thick sauce, 4-5 minutes tops, before transferring the chicken to a plate once it reaches an internal temp of 165F.**. Follow me on Pinterest to see all of my recipes organized in one place with photos! * Percent Daily Values are based on a 2000 calorie diet. I thought hard about which recipe of masons is my MOST favorite and feel this is my fav! 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cilantro lime chicken thighs and rice

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