Cilantro Lime Chicken & Rice

 Definitely the hit of the season. Easy, quick, cheap, and SO delicious. This is definitely going to be a favorite in our house.

Notes: it is enough for us for now... but in the near future, we will need a lot more. The rice is delicious because the chicken cooks in it, so unfortunately, we can't just make more rice. It could be done in the oven, though, so you could easily bake a second dish.

Cilantro Lime Chicken & Rice
Adapted from here

2-3 tbsp olive oil

4-6 chicken thighs, bone-in, skin-on

Salt

Pepper

3 cups chicken broth

2 cups jasmine or basmati rice

2 tbsp butter

Garlic powder

2 limes, juiced

1/3 cup cilantro, finely diced

1. Coat the bottom of the Dutch oven with oil. Sprinkle salt and pepper liberally over both sides of your chicken. Arrange the chicken in the oil of the Dutch oven, skin side down. Turn on medium heat.
2. Cook chicken 8-10 minutes, untouched, or until skin releases easily from pan. Flip and cook an additional 3-5 minutes.
3. Remove chicken from pot and turn heat down to low. Melt butter in pan and stir in rice and garlic powder and more salt and pepper. Stir for 1 minute.
4. Pour in broth, stirring vigorously to scrape up the browned bits on the bottom of the pan. Return the chicken to the pot, pressing it down into the rice and broth. 
5. Increase the heat until the broth begins to boil. Turn the heat to low, cover, and cook for 25 minutes. Remove from heat and allow to cook, covered, for 10 more minutes.
6. Remove chicken from the pot. Mix the cilantro and lime juice into the rice, tossing well with a fork.