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Pan-roasted Limey Cilantro Chicken

By Dipika Patel, CHHC

I came across this recipe a while back, but it was complicated. Life is about making things easier, so I simplified it for a quick and tasty meal that always “wows” company. I hope you enjoy it! (Serves 4)

Marinade Ingredient:

  • 4 tablespoons extra virgin olive oil, split for the marinade and pan-frying. 
  • Juice of 2 limes
  • ½ cup of freshly chopped cilantro
  • 2-4 cloves of garlic crush
  • ½ teaspoon ground cumin
  • Pinch of crushed red pepper flakes
  • 4 bone-in, skin-on chicken thighs
  • Pink Himalayan salt to taste
  • Freshly ground black pepper to taste

 Other ingredients:

  • ½ red onion cut into slithers
  • ½ yellow onion cut into slithers
  • 12 all sorted baby potatoes halved (or 1 sweet potato)
  • 1 cup of basmati rice 
  • 1¼ cup chicken bone broth

Directions:

  1. In a bowl, mix together half of the olive oil, juice of two limes, chopped cilantro, crushed garlic, ground cumin, pinch of crushed red pepper flakes, salt to taste and black pepper to taste. Stir well and mix in all the ingredients. Now add your chicken thighs to the mixture and put them in the refrigerator overnight. 
  2. When ready to cook your dish, pull out the chicken from the refrigerator 30 minutes before cooking. 
  3. In a medium-sized pan, put in the remaining olive oil, heat on medium heat and sear the chicken thighs in the oil to seal in the flavors and brown on all sides for about five minutes (leave marinade on the side). 
  4. Take out of the pan and let it rest on the side. 
  5. In the same frying pan, add chopped red and yellow onions and sauté for a couple of minutes, stir in potatoes sauté for a couple of minutes and add in the remainder of the marinade from the marinated chicken. 
  6. Add cup of uncooked basmati rice, season with salt, and gently stir until all ingredients look well combined. 
  7. Pour over the chicken broth and stir, place in the seared chicken thighs, and bring to boil. 
  8. As soon as it comes to a boil, turn down the heat to low, put on the lid and let it cook for 15-20 minutes. 

Options:

Be adventurous and swap out the herb in your chicken for another flavor. I also enjoy swapping out different grains such as farro, quinoa or brown rice.  Finish this dish with butter before you are about to switch off the heat and serve it with a mixed herb salad! 

Dipika is a holistic health and lifestyle coach who empowers clients to activate a balanced lifestyle of mind, body and soul. She can be reached at health@loveyourlifehealthy.com or www.loveyourlifehealthy.com.

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