Description
This Creamy Cilantro Lime Chicken and Rice recipe combines tender, juicy chicken thighs with vibrant cilantro lime sauce, fresh vegetables, and aromatic spices for a comforting one-pan meal. The dish is infused with fresh lime juice and cilantro, delivering bright flavors balanced by creamy drizzles of sour cream or Greek yogurt. Perfect for a satisfying family dinner, this recipe offers a flavorful and colorful twist on the classic chicken and rice.
Ingredients
Scale
Chicken and Main Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs
- Freshly ground salt and pepper, to taste
Green Sauce
- 3 cloves garlic
- ½ white or yellow onion, roughly chopped
- 1 jalapeno, seeded (or keep seeds for extra spice)
- 1 bunch fresh cilantro (reserve a few for topping)
- 1 lime, juiced
- 2 cups low-sodium chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Vegetables and Rice
- 1 cup white basmati rice
- 2 medium carrots, sliced
- 1 red bell pepper, julienned
Toppings and Garnishes
- Fresh cilantro
- Avocado slices
- Jalapeno slices
- Greek yogurt or sour cream mixed with water to make a drizzle
Instructions
- Make the green sauce: Combine garlic, onion, jalapeno, cilantro, lime juice, chicken broth, cumin, salt, and freshly ground black pepper in a high powered blender or food processor. Blend until completely smooth and set aside.
- Prepare the skillet: Heat a large deep 10-inch skillet over medium-high heat. Add olive oil and wait until hot.
- Cook the chicken: Season chicken thighs generously with salt and pepper. Add to the hot skillet and cook for 4-5 minutes per side until browned. Remove chicken from skillet and set aside on a plate.
- Sauté vegetables: In the same skillet, add sliced carrots and julienned red bell pepper. Sauté over medium heat for a few minutes to absorb flavors from the pan.
- Add the green sauce: Slowly pour the blended green sauce into the skillet with the vegetables. Bring to a gentle simmer.
- Add rice and chicken: Stir rice into the simmering sauce evenly. Nestle the browned chicken thighs on top, pressing them slightly into the sauce.
- Simmer to cook: Reduce heat to low. Cover the skillet immediately and cook for 20-25 minutes until the rice is tender and most of the liquid is absorbed.
- Serve and garnish: Once cooked, remove from heat and serve immediately. Garnish with reserved fresh cilantro, jalapeno slices, avocado slices, and drizzle with Greek yogurt or sour cream mixture if desired.
Notes
- For more heat, leave the jalapeno seeds in when making the green sauce and for garnish.
- Ensure to cover the skillet tightly during the simmering stage to properly cook the rice.
- Use low-sodium chicken broth to control salt intake while maintaining flavor.
- Basmati rice is preferred for fluffiness; you may substitute with jasmine rice if desired.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
