One Pot Chicken and Rice

Let’s make the whole dinner in ONE POT! This delicious chicken thighs, marinated with lime and garlic, pan seared, and then baked together with rice, is so aromatic and full of flavor! And only one pan to wash!

📝 Ingredients

• 4 chicken thighs (skin on, bone in)
• 2 limes (zest and juice)
• 2 cloves garlic (minced)
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup white rice
• 1 3/4 cup chicken stock (I prefer to use Homemade Chicken Stock)
• 1/2 cup water
• parsley to garnish

👨‍🍳 Instructions

1. 1In a small bowl, mix all the marinade ingredients (lime zest, lime juice from 2 limes, 2 cloves minced garlic, salt, and pepper).
2. 2Wash and pat dry chicken thighs.
3. 3Put the meat and marinade in a Ziploc bag and refrigerate for 30 min- 12 hours.
4. 4When the ready to cook, preheat the oven to 350°F.
5. 5Take the meat out of the Ziploc, but reserve the marinade.
6. 6Heat 1 tbsp of olive oil in a heavy skillet over medium/high heat. Brown the chicken from both sides, starting with the skin down. Then remove to a plate and set aside.
7. 7Add rice, the reserved marinade, chicken broth, and water to the skillet. Season with salt and pepper and stir.
8. 8Place the chicken on top of the rice and cover with foil or a lid.
9. 9Bake it covered with foil or lid for 35 minutes, then take the lid off and cook uncovered for another 10 minutes (total of 45 minutes) until the rice is fully cooked and the liquid is absorbed.
10. 10Take out of the oven, garnish with chopped parsley and serve.