Cooking Instructions
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Step 1
Pat the
Chicken (6)
dry and season evenly with
Smoked Paprika (1/2 Tbsp)
,
Dried Cilantro (1/2 Tbsp)
,
Onion Powder (1/4 tsp)
,
Salt (1 tsp)
, and
Pepper (1 tsp)
. Drizzle 1 Tbsp of
Lime Juice (3)
over the chicken.
Step 2
Heat
Olive Oil (1 Tbsp)
in a large skillet at medium-high heat. Place chicken thighs skin side down and sear for 5 to 6 minutes on each side until golden and crispy. Remove chicken from the skillet and set to the side.
Step 3
Lower skillet heat to medium. Add
Butter (2 Tbsp)
and
Garlic (2 Tbsp)
, stirring for 1 minute until the garlic is fragrant.
Step 4
Add
Basmati Rice (1 1/2 cups)
, 1/4 cup of lime juice, lime zest,
Onion Powder (1/2 tsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
. Cook for 1 minute.
Step 5
Add
Fresh Cilantro (1/2 cup)
and
Chicken Stock (3 cups)
. Stir to fully immerse rice in stock. Bring ingredients to a slight boil then slightly reduce the heat to medium-low.
Step 6
Return the chicken thighs to the skillet skin side up, cover with lid, and simmer for 15 minutes until the rice is fully cooked and the liquid is absorbed.
Step 7
Remove from heat and allow the chicken and rice to rest uncovered for 10 minutes.
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