With more job opportunities becoming available, I find that my days are suddenly getting soosoo busy! I went from not finding consistent work in 2020 (thx COVID), to, thankfully, having my days booked with work. On the down side, a full calendar makes for less time in the kitchen preparing healthy and energizing dishes.
When it comes to meal prepping for the week, I try and find recipes that are simple and easy to make, ultimately saving time with my busy schedule. This recipe is not only absolutely delish, it only takes roughly an hour of your time!
On a side note, this is the first recipe I’ve tried using my new Golden Rabbit Dutch Oven and I’m seriously obsessed! If you want one as well, they will be offered in this year’s Fall FabFitFun box! It’s obviously perfect for meal prepping, holds 2.5 quarts, and is dishwasher safe. AND, it’s so light which is super helpful for not so strong people, like me 😜
Use ‘HACHEM’ for $10 off your first box!
If you’re more of a visual learner like me, you can find a step-to-step tutorial on my IG and TikTok! I have linked both below for you to browse if you wish. Also, if you watch any of the Bachelor franchises🌹, I suggest you tune in to my weekly recaps on TikTok as well as my IG stories, where you can also vote on your thoughts! We loveeeeee the drama over here 😊
Alright, enough of me blabbing, here’s the recipe:
- 3-4 skin-on, bone-in chicken thighs
- 3 tbsp canola or vegetable oil
- 4 garlic cloves, chopped
- 1 tbsp butter
- 1 1/2 c rice (I use Basmati)
- 3 c water
- 2 limes, juiced
- Bunch of cilantro
Prep Time: ≈20 mins
Cook Time: 30-35 mins
Total Time: ≈1 hr
Step 1 – Pat the chicken down with paper towels & season both sides with salt and pepper.
**Make sure to wash your hands in between each flip or whenever you end up touching raw chicken.**
Step 2 – Add 3 tbsp of canola or vegetable oil to the dutch oven – do not turn the heat on yet to prevent sticking. Spread the oil evenly on the bottom of the pan.
Step 3 – Arrange chicken, skin side down, and turn the stove to medium heat. Cook until golden (roughly 8 minutes).
Step 4 – After skin is golden, flip the chicken and cook on the other side for another 3-5 minutes.
Step 5 – Transfer chicken to a plate and remove the dutch oven from heat. Make sure to keep excess juice/oil for extra flavor!
Step 6 – Chop 4 cloves of garlic and grab 1 tbsp of butter.
Step 7 – Bring the dutch oven back to the heat and set it on low. Add butter and let it melt. Then, add garlic and let it simmer for about 1 minute.
Step 8 – Add 1 1/2 c of rice and stir. Season with salt and pepper.
Step 9 – Add 3 c of water and stir.
Step 10 – Add chicken back in, skin side up. Increase heat to medium and bring to a simmer. Once bubbling begins, cover the dutch oven, reduce heat to low, and cook for 20-25 minutes.
Step 11 – Squeeze the juice of 2 limes and chop up the cilantro (however much you would like). I personally add a generous amount!
Step 11 – Once chicken is done, remove the dutch oven from the heat and let it sit for 10 minutes with the lid on.
Step 12 – Remove chicken (to a different plate to avoid cross contamination with raw chicken). Add lime juice and cilantro to the rice mixture. Mix well and serve with the chicken!
Recipe from Kitchen Swagger. Made minor alterations to the recipe to make it my own.
Let me know your thoughts on this recipe if you decide to try it for yourself! I have only done it with my dutch oven, but a similar pot should work as well.
Random thought: WHO IS EXCITED FOR FALL?!🍃🍂 I have already been sipping my Pumpkin Chai Tea Latte’s and am so ready to get cozy. Hoping for some crisp air here in LA!
Talk to you soon 😘