Ingredients
¼cupextra virgin olive oil,Private Selection Italian
4tbsplime juice
2tbspAgave Nectar
4tspkosher salt,divided
1tspdried oregano
2tspchili powder
3tspground cumin,divided
1lbchicken thighs,boneless, skinless
1smallyellow onion,sliced
1medium green bell pepper,seeded and sliced
1medium yellow bell pepper,seeded and sliced
1medium red bell pepper,seeded and sliced
1cupwhite long grain rice,rinsed
1½cupschicken stock
1tspblack pepper
lime wedge,for garnish
cilantro,fresh, for garnish
Preparation
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.
Preheat the oven to 400 degrees F.
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.
Add the onion and bell peppers to the pot. Cook for 2 to 3 minutes, or until starting to soften.
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.
Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
Garnish with a squeeze of lime juice and cilantro.
