dinner · mexican
Cilantro-Lime Chicken Thighs with Avocado-Tomato Salsa & Mexican Rice
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Instructions
1
Set a medium saucepan over medium heat with some of the oil while you rinse the rice in a fine-mesh sieve and shake it dry.
2
Toast the rice in the oil 3 minutes, stirring, until it turns chalky and golden in spots.
3
Meanwhile, finely dice the yellow onion and mince all the garlic.
4
Stir the onion, a third of the garlic, and the tomato paste into the rice for 1 minute until the paste darkens.
5
Pour in the broth with some of the salt, bring to a boil, then cover, turn the heat to low, and cook 18 minutes until the liquid is absorbed.
6
While the rice cooks, chop the cilantro, finely zest one lime into a medium bowl, and halve both limes.
7
Squeeze the zested lime into the bowl and whisk in half the cilantro, the remaining garlic, the cumin, pepper, and some of the oil and salt.
8
Dice the tomatoes and finely dice the red onion into a second medium bowl, then halve, pit, and dice the avocado over them.
9
Fold in the rest of the cilantro and salt with a squeeze from one of the remaining lime halves, gently so the avocado keeps its shape.
10
Pat the chicken thighs dry with paper towels and turn them in the marinade until coated.
11
Heat the last of the oil in a 12-inch skillet over medium-high for 2 minutes, then lift in the thighs with tongs, smooth side down, and discard any leftover marinade.
12
Sear undisturbed 5 to 6 minutes until deep golden, then flip and cook 5 to 6 minutes more, until the thickest piece reads 165 F (74 C).
13
Move the chicken to dinner plates with a clean spatula and rest it 3 minutes while you fluff the rice with a fork.
14
Spoon the rice beside the chicken, pile the avocado-tomato salsa alongside, and serve with the last lime half for squeezing.
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