One Pan Chili Lime Chicken & Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 people
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Calories
186 kcal
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Course
Main Course, Dinner
One Pan Chili Lime Chicken & Rice
Description
One Pan Chili Lime Chicken & Rice combines boneless skinless chicken thighs seasoned with a mix of chili powder, paprika, garlic powder, onion powder, cayenne, salt, and pepper. The meat is browned in oil, then removed to prepare the rice in the same pan. White rice is cooked with chicken broth and lime juice, with the chicken placed atop to steam and absorb the flavors during simmering.
The cooking method yields tender chicken with a lightly spiced crust and fluffy rice imbued with citrus notes. The simplicity of this all-in-one-pan meal minimizes cleanup and enhances the melding of flavors. Once cooked, the rice is fluffed, and fresh cilantro is sprinkled on top, with additional lime juice squeezed over the dish to amplify the zestiness.
This dish suits dinner night when a hearty, flavorful, and straightforward entree is desired. The combination of smoky chili spices and lime gives the presentation a balanced tang and warmth, suitable for serving as a main course with or without added sides.
Ingredients
- 6 chicken thigh or 4 boneless skinless chicken breasts, pounded to even thickness, boneless, skinless
- 2 tablespoons vegetable oil
- 3 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon black pepper
- lime plus additional lime wedges for serving, juice of 1
- 1 cup white rice uncooked
- 2 ¼ cups chicken broth
- cilantro chopped for topping
Instructions
- In a small bowl, combine 3 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to combine and season the chicken with half of the seasoning mixture and set the remaining seasoning aside.
- Add 2 tablespoons vegetable oil to a large skillet over medium heat. Cook the 6 boneless skinless chicken thighs for 5-8 minutes on each side until browned. Remove the chicken from the pan.
- Returning to the same skillet, add 1 cup uncooked white rice, 2 ¼ cups chicken broth, and the juice of 1 lime then stir to combine. Return the chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until the liquid is dissolved.
- Fluff the rice with a fork. Top with chopped cilantro for topping and squeeze fresh lime juice over the top. Serve immediately.
Notes
- This recipe was updated in November 2019; original version dates to June 2017.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 828mg | 35% |
| Potassium | 380mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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