¼ cup extra virgin olive oil (60 mL), Private Selection Italian
4 tablespoons lime juice
2 tablespoons agave nectar
4 teaspoons kosher salt, divided
1 teaspoon dried oregano
2 teaspoons chili powder
3 teaspoons ground cumin, divided
1 lb boneless, skinless chicken thighs (455 g)
1 small yellow onion, sliced
1 medium green bell pepper, seeded and sliced
1 medium yellow bell pepper, seeded and sliced
1 medium red bell pepper, seeded and sliced
1 cup white long grain rice (200 g), rinsed
1 ½ cups chicken stock (360 mL)
1 teaspoon black pepper
Lime wedge, for garnish
fresh cilantro, for garnish
Nutrition Info
Calories 790
Fat 37g
Carbs 80g
Fiber 4g
Sugar 16g
Protein 34g
How to Make It
1. Step
In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
2. Step
Preheat the oven to 400˚F (200˚C).
3. Step
Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
4. Step
Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
5. Step
Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
6. Step
Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
7. Step
Garnish with a squeeze of lime juice and cilantro.
