Whose favorite is Favorite Pan Chicken? Why, just about everyone’s! Who could say no to the golden, juicy chicken, marinated with bright citrus flavors and fragrant cilantro, which helps take that sunny flavor to the next level? No one, that’s who! And how about that rice, so fluffy and tender, with lime and cilantro mixed in as well, so you never find a bland or boring bite ever. This Favorite Pan Chicken is about to become your favorite as well!
Ingredients
For the marinade:
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon lime zest, grated
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the chicken and rice:
- 5 (4-ounce) chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 2 cloves garlic, lightly crushed
- 1 1/2 cups chicken stock
- 1 1/4 cups water
- 1 1/2 cups long-grain white rice, uncooked
- 1 1/2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt
- 2 tablespoons fresh cilantro, finely chopped
- 1 1/2 teaspoons lime zest
Directions
Step 1 –In a bowl or a plastic storage container, combine 1/4 cup of the cilantro, 2 tablespoons of the olive oil, 2 tablespoons of the lime juice, 1 tablespoon of the lime zest, 2 cloves of the minced garlic, the chili powder, the cumin, 1 teaspoon of the salt, and the black pepper.
Step 2 –Add the chicken thighs to the marinade mixture and coat well.
Step 3 –Cover and refrigerate the chicken thighs for at least 2 hours, turning the chicken occasionally.
Step 4 –Preheat the oven to 350 degrees F.
Step 5 –In a Dutch oven over medium-high heat, heat the remaining olive oil.
Step 6 –Transfer chicken thighs from the marinade and rub them all over with the remaining crushed garlic.
Step 7 –Add the chicken thighs to the hot oil and cook until browned, about 4 minutes per side.
Step 8 –Transfer the chicken thighs to a plate and turn off the burner.
Step 9 –Pour the chicken stock and the water into the Dutch oven, while scraping the bottom of the pan to loosen the browned bits.
Step 10 –Stir in the rice, the remaining lime juice, and the remaining salt.
Step 11 –Place the chicken thighs on top of the rice and cover the Dutch oven with a lid.
Step 12 –Bake for 30 minutes.
Step 13 –Uncover and transfer the chicken thighs to a plate using tongs.
Step 14 –Stir the rice from the bottom to the top and return the chicken thighs back to the top of the rice.
Step 15 –Bake, uncovered, until all of the liquid is absorbed, the rice is tender, and the chicken thighs are cooked through reaching an internal temperature of 165 degrees F, about 15-18 minutes.
Step 16 –Transfer the chicken thighs to a plate.
Step 17 –Stir the remaining cilantro and the remaining lime zest into the rice.
Step 18 –Fluff the rice with a fork.
Step 19 –Serve the chicken thighs on top of the rice.
