Yields 4

Ingredients:
4 Tbsp olive oil, divided
4 chicken thighs (bone-in, skin on)
2 limes, juiced
1/3 cup cilantro, chopped, divided
1/2 tsp crushed red pepper
1 tsp garlic, minced
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 cup chicken broth (or stock)
2 cups cooked white rice

Directions:
1. In a medium mixing bowl, whisk together 2 Tbsp olive oil, lime juice, 1/4 cup cilantro (reserve the rest for garnish), red pepper, garlic, cumin, paprika, salt and pepper
2. Add the chicken and turn to evenly coat with the marinade
3. Cover with plastic wrap and refrigerate for 30 minutes (up to two hours, turning every 30 minutes)
4. When ready to prepare, pour 2 Tbsp olive oil in a oven-proof skillet over medium-high heat
5. Preheat the oven to 425 F
7. When skillet is hot enough that a drop of water sizzles in the hot fat, place the thighs, skin side down, around the center
8. Sear until the skin becomes golden and crispy (about 6-8 minutes)
9. Flip the thighs over, add chicken stock around the edge of the skillet (not on the crispy skin), and cook 4 minutes (chicken will not be cooked through)
10. Turn off the heat and place the hot skillet into the oven; bake until the chicken is cooked through and juices run clear (10-12 minutes)
11. Serve over white rice; drizzle with pan sauce, and garnish with remaining cilantro

You can easily add additional layers of flavor to this dish by elevating the rice. I sometimes use chicken broth instead of water to make the rice, or toss in a few mixed vegetables to add a little interest. It’s really a blank canvas that you can take in a lot of interesting directions.