Slow Cooker Cilantro-Lime Chicken and Rice
5.0 (1 review)
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Added by: gwatson
Ingredients
- 2 limes, juiced (about ¼ cup), plus more to taste
- 1 large bunch cilantro, stems included, plus more for garnish
- 8 cloves garlic, peeled
- 1 (2-inch) piece ginger, peeled and roughly chopped
- 3 tablespoons canola oil
- 1 tablespoon kosher salt (such as Diamond Crystal), plus more to taste
- ½ teaspoon ground turmeric
- 2 pounds boneless, skinless chicken thighs
- 1½ cups long-grain white rice, preferably basmati
- 1¼ cups chicken stock or broth
- 1 teaspoon cumin seeds
- Slivered almonds or coarsely chopped cashews, for serving
Directions
- 1Combine the lime juice, cilantro, garlic, ginger, oil, salt and turmeric in a blender. Purée the mixture then scrape it out into a 6- to 8-quart slow cooker. Add the chicken and stir to combine, getting the sauce in all the nooks and crannies of the chicken.
- 2Rinse the rice very well until the water runs clear. One easy way to do this is to put the rice in a bowl, fill the bowl with water, then pour it into a strainer. Keep moving the rice back and forth between the strainer and the bowl, using fresh water in the bowl each time. You may need to rinse 5 or 6 times.
- 3Put the rice on top of the chicken, spreading it into an even layer. Add the broth. Sprinkle the cumin seeds on top.
- 4Cover and cook on high for 2 hours and 30 minutes. Or use Instant Pot for 13 minutes at high pressure and allow for slow release.
- 5Gently fluff the rice and break the chicken into smaller pieces with a fork. Taste and adjust the seasoning, adding more salt or lime juice as you like.
- 6Serve topped with almonds or cashews and extra cilantro leaves.
Estimated Time
Preparation: 5 minutes
Cooking: 2 hours 40 minutes