How to make One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice. (probably cooked the chicken a little less than what the recipe calls for because of this). 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. Then it’s time to flip the chicken thighs and add the remaining marinade to the skillet. Requires some planning ahead, but the end result is delicious. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Required fields are marked *, Welcome! PLUS ⭐️⭐️⭐️⭐️⭐️ 5 more stars. Add the rice to the reduced sauce, stir, and similar to the chicken, leave it alone for a few minutes. It should reach 165F as well to kill any remaining bacteria from the chicken. Learn More. I made this for a dinner date and he was very impressed! Boneless skinless chicken thighs and rice pan fried with a jalapeño lime juice, cilantro, and garlic reduction. I have made it four times now. If you’ve ever tried my pan fried chicken tenderloins, you could use a similar method of covering near the end of cooking and removing from the heat to finish cooking. I was also a little nervous prepping this ahead of time because I wasn’t sure how well it’d reheat. This might be my favorite Mason recipes, no recency bias. 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. But if you’re in a hurry, even 30-60 minutes will do wonders. These pan fried chicken thighs are seriously flavor bombs, and that’s due to the marinade. I added extra cup of rice to the recipe because rice! 12/10 recommend this recipe. If I plan to make this I cook the rice when I put the chicken in the marinade so it has time to chill. Thank you so much, Mason, for getting back to me. You can find the instant read food thermometer and skillet I use, along with my other recommended kitchen gadgets, on my Amazon list. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. The combination of the lime and cilantro is spot on! JuliasAlbum.com, FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK, One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice. Other than that it was soooo yummy, even better as leftovers reheated up! I marinated the chicken overnight and it was instant flavor bombs. Taste, and add more salt and/or another small amount of lime juice. Cast iron or stainless steel is ideal, but nonstick will do the trick, too. The rice is finished with a spritz of fresh lime juice and lots of freshly chopped cilantro. This recipe is soooo good and was even husband approved. The recipe was still delicious, but the meat was dryer than my SILs personality). And I think that’s all ya need to know. Reducing the leftover marinade shouldn’t take more than a few minutes unless you’re using a small skillet with less surface area, so overcooking the chicken shouldn’t be a huge risk. But I believe marinating the chicken for 2+ hours is key for the chicken to really get its flavor. We also mixed in some cauliflower rice to the rice to add some more volume & veggies. And if you like a little crunch like me, be sure to check out my buttermilk pan fried chicken breast and crispy chicken sandwiches with chicken thighs. Slowly pour the remaining marinade in the gaps around the chicken, being careful to not pour over the top of the chicken. I ended up reheating mine in the air fryer for a few minutes to keep it nice and crispy. Will definitely be making this again! Take a quick look around and get to cookin'. If you’re concerned about food safety, still, make a fresh batch of the marinade to reduce. Would marinating with a tomatillo/jalapeño salsa work as well? I thought I’d mention you can cook the chicken without the leftover (or new) marinade altogether. Follow up food safety note: Don’t get too overzealous and add the rice to the sauce before it’s fully reduced or cooked enough. Aside from rice selection, the actual process is simple. How did you get the recipe to be 7 SP? https://damndelicious.net/2019/03/30/cilantro-lime-chicken-thighs 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. 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. It was the first time we bought chicken thighs and was life changing. https://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe , 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. Sure, they’re not as macro friendly but I would rather sacrifice something else in my day than not use chicken thighs. It reheated well, wasn’t dry, and still had great flavor! Cover the skillet with the lid and simmer for 15 minutes, covered, until the rice is cooked through. Reserve the remaining marinade (or make fresh batch). The recipe calls for Uncle Ben’s Ready Rice (the microwavable pouches) for convenience. T, however, skip the pickle/jalapeño brine altogether i didn ’ t TOUCH ). Prepping this ahead of time because i wasn ’ t, however, that should be 6 stars significant! 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