Past Recipes
Cilantro-Lime Chicken

Cilantro-Lime Chicken with Rice, Beans, and Ají Verde

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Inspired by her undying love of Peruvian cuisine, Chef Michelle dreamed up this one-pan chicken dinner that doesn’t skimp on bold and bright flavors. Chicken thighs are seared to lock in moisture, then roasted atop rice in a fragrant broth infused with cumin and paprika. A zingy ají verde sauce rounds out this totally craveable meal. 

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 860
  • Protein 69g
  • Total Carb 90g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    • 4
    • chicken thighs
  • cilantro
    • 1/4 ounce
    • cilantro
  • limes
    • 2
    • limes
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 3 cloves
    • garlic
  • jalapeño
    • 1
    • jalapeño
  • 15-ounce can black beans
    • 1
    • 15-ounce can black beans
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • white rice
    • 3/4 cup
    • white rice
  • chicken stock
    • 8 ounces
    • chicken stock
  • mayonnaise
    • 3 packets
    • mayonnaise

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan
  • blender or food processor (optional)

Cooking Steps

  1. Sear chicken

    Sear chicken

    Preheat oven to 450ºF. Pat chicken dry; season all over with ½ teaspoon salt and pepper. Heat ½ tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down. Sear until skin begins to brown, 5 minutes. Flip and sear opposite side, 1 minute more (it'll finish cooking in the oven). Transfer chicken to a plate, skin-side up. Reserve fat in pan, off heat, for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While chicken sears, rinse cilantro and roughly chop leaves, discarding stems. Halve limes. Peel onion, halve, and thinly slice. Mince garlic. Rinse jalapeño and halve lengthwise. Using a knife tip, discard seeds and stem, then finely chop. Drain and rinse black beans. Measure out 1 cup black beans and reserve for Step 6; save remainder for another dinner (like a big tray of nachos).

  3. Sauté aromatics

    Sauté aromatics

    Discard almost all excess chicken fat from pan, leaving behind a thin layer and returning to medium-high heat. When oil is shimmering, add spice mix, onion, half of garlic, and half of jalapeño (skip or use less for milder heat). Sauté, stirring, until softened and fragrant, 2-3 minutes. Add rice to pan and cook, stirring, until coated, about 1 minute more. 

  4. Roast chicken

    Roast chicken

    Add chicken stock and ¼ cup water to pan with rice. Increase heat to high and bring to a boil, then remove pan from heat. Arrange chicken in pan on top of rice, skin-side up. Transfer pan to oven and roast until rice is tender and chicken is cooked through and no longer pink, 15-18 minutes.

  5. Make ají verde

    Make ají verde

    While chicken roasts, in a blender or food processor, combine mayonnaise, juice of 1 lime, remaining garlic, remaining jalapeño (or as much as desired), half of cilantro, ¼ teaspoon salt, and pepper. With motor running, stream in 1-2 tablespoons water until sauce is smooth and pourable. Use remaining downtime while you wait for the chicken to finish roasting to set the table.

  6. Plate cilantro-lime chicken

    Plate cilantro-lime chicken

    Transfer chicken to serving plates, leaving rice in pan. Add reserved 1 cup black beans, juice of ½ lime, ½ teaspoon salt, and pepper to pan with rice and stir to combine. Divide rice and beans between plates with chicken, drizzle over ají verde, and garnish with remaining cilantro. Cut remaining lime into wedges, if desired, and dig in!

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