Description
A flavorful one-pan dish featuring seared chicken thighs seasoned with smoked paprika and lime, served atop fragrant cilantro-infused basmati rice cooked together in chicken stock for a complete and delicious meal.
Ingredients
Scale
Chicken and Marinade
- 6 Chicken Thighs
- 2 teaspoons Smoked Paprika
- 2 teaspoons Dried Cilantro
- 3/4 teaspoon Onion Powder (divided)
- 2 teaspoons Salt (divided)
- 2 teaspoons Ground Black Pepper (divided)
- 3 Limes (juice and zest)
Cooking Ingredients
- 1 tablespoon Olive Oil
- 2 tablespoons Butter
- 2 tablespoons Garlic (minced)
- 1 1/2 cups Basmati Rice
- 1/2 cup Fresh Cilantro (chopped)
- 3 cups Chicken Stock
Instructions
- Season the Chicken: Pat the 6 chicken thighs dry. Evenly season with 2 teaspoons smoked paprika, 2 teaspoons dried cilantro, 3/4 teaspoon onion powder (divided), 2 teaspoons salt (divided), and 2 teaspoons ground black pepper (divided). Drizzle the juice of 3 limes over the chicken to marinate briefly.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down and sear for 5 to 6 minutes per side until golden and crispy. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Butter: Reduce heat to medium. Add 2 tablespoons butter and 2 tablespoons minced garlic to the skillet. Stir and cook for about 1 minute until the garlic becomes fragrant.
- Toast the Rice: Add 1.5 cups basmati rice, 1/4 cup lime juice, lime zest, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper to the skillet. Cook and stir for 1 minute to toast the rice and combine flavors.
- Add Cilantro and Stock: Stir in 1/2 cup fresh chopped cilantro and 3 cups chicken stock, making sure the rice is fully immersed. Bring the mixture to a simmer over medium heat, then reduce heat to medium-low.
- Simmer with Chicken: Return the seared chicken thighs to the skillet skin side up. Cover with a lid and simmer for 15 minutes until the rice is cooked through and the liquid is absorbed.
- Rest and Serve: Remove skillet from heat and allow chicken and rice to rest uncovered for 10 minutes to finish absorbing flavors before serving.
Notes
- For crispier skin, you can broil the chicken thighs for 1-2 minutes after the resting period.
- Adjust seasoning as preferred, especially the salt and lime to balance tanginess and savoriness.
- If basmati rice is unavailable, long grain rice can be used but may alter cooking times slightly.
- Fresh cilantro adds brightness; reserve extra for garnish if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Keywords: One-Pan Chicken, Lime Chicken, Cilantro Rice, Basmati Rice, Easy Chicken Dinner, Skillet Chicken, Smoked Paprika Chicken
