Charred Chili-Lime Chicken with Crispy Garlic Rice
Ingredients
- 1½ poundschicken breasts
- 3 tablespoonvegetable oil
- 6 clovesgarlic
- 2lime
- 1½ teaspoonchili powder
- ¾ teaspoonground cumin
- ½ teaspoonpaprika
- ¼ teaspooncayenne pepper
- ·kosher salt
- ·black pepper
- 1½ cupwhite rice
- 3 cupchicken broth
- ½onion
Prep
- 01
Mince 6 garlic cloves.
- 02
Cut 1/2 onion into small dice (optional, for the rice).
- 03
Cut 2 limes in half for juicing.
Method
- 01
Bring 3 cups chicken broth to a boil in a medium saucepan. Add 1 1/2 cups white rice, stir, and reduce heat to low. Cover and simmer for 18 minutes until rice is tender.
- 02
While rice cooks, pat 1 1/2 pounds chicken breasts dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons chili powder, 3/4 teaspoon cumin, and 1/2 teaspoon paprika.
- 03
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and sear for 6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 04
In the same skillet, add 1 tablespoon oil and cook the minced garlic over medium heat for 1 minute until fragrant and golden.
- 05
Squeeze juice from 2 limes into the skillet and add a pinch of cayenne pepper. Swirl to combine, then add chicken back to the pan and coat with sauce.
- 06
Fluff rice with a fork. Serve chicken over rice with pan sauce drizzled on top.
Spice Tips
This recipe has a mild heat from the cayenne and chili blend. For a bolder kick, add 1/4 to 1/2 teaspoon more cayenne or a pinch of red pepper flakes to the skillet sauce. For smoky depth, swap 1/2 teaspoon of the chili powder for smoked paprika. A fresh cilantro garnish brightens the finish.
Leftovers keep for 3 days refrigerated. For a less spicy version, reduce cayenne to 1/8 teaspoon or omit entirely. To stretch this further, serve with a simple side salad or steamed vegetables.