Cilantro Lime Chicken w/ Yellow Rice

CEF ep216 - Cilantro PLATED - 1087.jpg

Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 25 Minutes
Cook Time: 45 Minutes
Serving Size: 4 people


Cilantro Lime Chicken

  • 4 each Springer Mountain Farms © chicken thighs, bone-in skin-on

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 Tablespoons oil

  • 2 cups onions, julienned

  • ½ cup garlic, sliced

  • 2 each bay leaves, fresh

  • 2 cups chicken stock

  • 1 cup lime juice

  • ½ cup cilantro, chopped

  • 2 Tablespoons butter

Jalapeño Yellow Rice

  • 2 cups rice

  • 4 cups water

  • 1 each bay leaf, fresh

  • 2 each jalapeño, deseeded and small diced

Plating (optional)

  • 1 cup cilantro, chopped


For the Cilantro Lime Chicken:

  1. In a large container or bowl, mix together flour, salt, and black pepper together until well integrated

  2. Next, dredge the chicken thighs through the seasoned flour mixture until all sides are lightly coated. Shake off excess flour and then place onto a plate to be used later

  3. In a high-walled skillet over medium-high heat, pour oil and sear dredged chicken thighs skin side down for 10-12 minutes or until skin is golden brown then sear the other side for another 6-8 minutes; remove chicken onto a clean plate temporarily - we will finish cooking through the chicken shortly

  4. With the skillet over medium-high heat, add onion, garlic, cilantro, half of the lime juice and bay leaves. Give the contents a quick stir and now add-in the chicken stock

  5. With a pair of tongs, carefully place golden skinned chicken thighs skin side up back into the mixture, partially submerged

  6. Bring contents up to simmer covered for 15 minutes

  7. The internal temperature of the thighs should be at least 165F. Remove onto a clean plate and set aside until Plating

  8. Now turn heat on high and add the other half of the lime juice; give it a quick mix and allow it to come to a boil. Reduce sauce by half and stir in butter.

  9. Once butter is fully melted and combined with sauce, turn heat to low until Plating

For the Jalapeño Yellow Rice:

  1. In a medium sauce pot over high heat, add all ingredients and stir until well incorporated

  2. Allow mixture to come to a boil then turn heat to medium and allow contents to simmer with the lid on for 15 minutes

  3. Once rice is ready, pour contents into a bowl and set aside for Plating


  1. Take a plate and add a serving of the Jalapeno Yellow Rice onto the center of the plate

  2. Next, place a desired serving of Cilantro Lime Chicken on top and spoon 2-3 Tablespoons of the sauce reduction on top

  3. Sprinkle desired amount of cilantro on top

  4. Serve and enjoy!

Matt Wong