This Latin-American style entree, uses a spicy marinade that requires at least two hours in the fridge, but overnight is best. I often use the marinade when I am going to grill the chicken. My technique is to vacuum seal skin-on bone-in chicken with the marinade and Sous Vide the chicken until cooked and then finish on the grill. The Sous Vide infuses the marinade into the meat, and grilling gives it a nice smoky finish. This recipe cooks the chicken in a pot along with rice.
Ingredients
- 1.5 lbs Chicken thighs – bone-in skin-on (~5 pieces)
- 12 oz Chicken stock (1.5 cups)
- 10 oz Water
- 1.5 cups Long Grain Rice
- 1 TBL Olive oil
- 1.5 TBL fresh Lime Juice
- 1.5 TBL Lime Zest
- 2 TBL Cilantro – chopped
- 0.5 tsp salt
- Marinade
- 0.25 cup Cilantro – chopped
- 2 TBL Olive oil
- 2 TBL Lime Juice
- 1 TBL Lime zest
- 2 Garlic cloves – minced
- 1 tsp Red chili powder
- 1 tsp Cumin
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Mix marinade ingredients together.
- Put chicken in a bag or plastic container and toss with marinade coating chicken well.
- Put chicken in fridge a minimum of 2 hrs turning often – overnight is best.
- Preheat oven to 350 F (175 C).
- Heat oil in Dutch oven on Med High.
- Add garlic and sear chicken on all sides until browned (~4 mins per side). Set aside.
- Add stock and water to Dutch oven, scraping flan from pan.
- Add rice, lime juice, and salt. Place chicken on top.
- Bake for 30 mins. Remove chicken and stir rice. Return chicken.
- Back uncovered until all the moisture is absorbed by the rice (~15 mins).
- Remove chicken.
- Add cilantro and lime zest to rice and fluff.
- Serve chicken on a bed of rice.
