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Cilantro Chicken and Rice 8

Cilantro Chicken and Rice with Bell Pepper & Lime

Mix spicy jerk seasoning, fresh cilantro, bell peppers, onions, and broth together with braised juicy chicken thighs and rice and you have a real crowd-pleaser. A flavorful Mexican stewed chicken and rice recipe.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • blender
  • iron skillet

Ingredients
  

What you need

  • small bunch of cilantro
  • 1 large yellow onion
  • garlic use 2 large cloves
  • 1 large green bell pepper
  • 1 pkt broth concentrate
  • 1 cup of jasmine rice
  • 1 lb boneless skinless
  • chicken thighs about 4 thighs
  • 1 tbsp of jerk spice
  • 1 lime
  • coarse kosher salt
  • all-purpose flour
  • olive oil

Instructions
 

  • Prep ingredients Reserve a few whole cilantro leaves for step 6, then coarsely chop remaining cilantro stems and leaves. Trim ends from onion, then halve, peel, and coarsely chop. Very finely chop 2 tablespoons onion and reserve for step 6. Peel 2 large garlic cloves. Halve pepper, remove core, stem, and seeds, then cut into 1- inch pieces. 
    Cilantro Chicken and Rice 5
  • Purée sauce: In a blender, combine chopped cilantro, coarse-chopped onion, and garlic. Add broth concentrate, 1⁄2 teaspoon salt, and 1 cup water. (If using a pressure cooker: Combine chicken, sauce, peppers, jerk spice, and rice. Secure lid; set to 15 minutes on high. When done, turn off, and quickly release pressure, covering vent with a kitchen towel. Serve.) 
  • Make rice: If using the stovetop, rinse rice in a fine- mesh sieve until water runs clear. Transfer to a small saucepan and add 1 1⁄2 cups water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until water is absorbed and rice is tender, about 17 minutes. Fluff with a fork and let sit until ready to serve. 
  • Prep chicken: Pat chicken dry, then trim excess fat if necessary. Season all over with jerk seasoning and dust lightly with flour, tapping off the excess. 
  • Start braise: Heat 1 tablespoon oil in a medium pot or Dutch oven over medium-high. Add chicken and cook, turning once, until golden, about 6 minutes total. Transfer to a plate. Add peppers to pot and cook, stirring, until crisp-tender, about 4 minutes. 
    Cilantro Chicken and Rice 3
  • Finish & serve: Return chicken to pot, add sauce, scrape up any bits stuck to pan; bring to a boil. Cover partially, simmer until chicken is tender and cooked through and sauce is thickened and flavorful, about 15 minutes. Cut lime into wedges. Spoon rice into bowls; top with chicken and sauce. Garnish with reserved cilantro leaves, chopped onion, and lime wedges. Enjoy! 
    Cilantro Chicken and Rice 7

Video

Keyword boneless chicken, chicken thighs