Total Time
1 hr 25 min
1 hr 25 min
Prep Time
30 minutes
30 min
Cook Time
55 minutes
55 min
Inspired by tasty.co
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
30 minutes
30 min
Cook Time
55 minutes
55 min
Ingredients
for 4 servings
-
¼ cup extra virgin olive oil, Private Selection Italian (60 mL) -
4 tablespoons lime juice -
2 tablespoons agave nectar -
4 teaspoons kosher salt, divided -
1 teaspoon dried oregano -
2 teaspoons chili powder -
3 teaspoons ground cumin, divided -
1 lb boneless, skinless chicken thighs (455 g) - 1 small yellow onion, sliced
- 1 medium green bell pepper, seeded and sliced
- 1 medium yellow bell pepper, seeded and sliced
- 1 medium red bell pepper, seeded and sliced
-
1 cup white long grain rice, rinsed (200 g) -
1 ½ cups chicken stock (360 mL) -
1 teaspoon black pepper - Lime wedges, for garnish
- fresh cilantro, for garnish
Nutrition Info
Shop ingredients with-
Calories
540
-
Fat
23g
-
Carbs
51g
-
Fiber
1g
-
Sugar
7g
-
Protein
32g
Estimated values based on one serving size.
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Preparation
- In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
- Preheat the oven to 400˚F (200˚C).
- Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
- Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
- Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
- Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
- Garnish with a squeeze of lime juice and cilantro.
- Enjoy!
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Tips
-
juliaaaaaak
Add garlic powder in with the marinade at the beginning for an extra boost in flavour!! Also I was worried about this method of rice cooking and over cooking the chicken and veggies in the process so I parboiled the rice and then added it in and just watched it till it was cooked, came out fantastic! Highly recommend
2019-01-27T03:11:46Z Helpful (23) -
Chelsea Wagner
I modified this for instant pot! Use 1 1/4 to 1 cup ratio liquid to rice instead. I also added garlic! It didn’t have the seared chicken taste but it was extremely easy and cooked everything in 18 minutes instead of pre-searing/sauté/baking for 40 minutes. Still tasted fantastic. We added avocado and lots of cilantro and hot sauce on top.
2019-01-31T16:04:40Z Helpful (13) -
scheila1212
Delicious!! I used a different kind of rice so I had to cook it a little longer.
2019-02-25T01:02:56Z Helpful (11) -
kayki34
This was so good. I didn’t have agave so used honey. I also added garlic powder to the marinade and used halved chicken breasts instead of thighs. I used basmati rice which turned out fluffy and light. Top it with salsa and shredded cheese- it made it amazing and my husband absolutely loved it!! I’m keeping this recipe, will definitely make it again.
2019-02-27T21:58:18Z Helpful (9)
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