Tuesday, March 15, 2011

Cilantro-Lime Roasted Chicken w/ Rice & Seasoned Black Beans

Cilantro is one of my absolute favorite flavors. I have dozens of recipes that use cilantro, from Thai recipes to Mexican recipes. Most people either love or hate cilantro; many of the 'haters' claim that cilantro tastes like soap to them; there's actually a valid reason for this! 

If you're a cilantro lover like me, though, you'll surely enjoy this recipe. It uses very few, inexpensive staple ingredients, and takes only a few minutes to prepare. Marinate the chicken while at work all day, then just toss it in the oven while making your sides. The black beans are cheap and healthy, and the rice will remind you of Chipotle.

Also, if you love cilantro and cook with it frequently, plant some; it sprouts from seed quickly, grows easily, and re-seeds itself. If you prefer to buy your cilantro, check out your local Hispanic markets. I shop a local Hispanic market for most of my vegetables, and their cilantro always looks MUCH better than the large supermarkets, and is only a fraction of the price. 

Cast Iron Cilantro-Lime Chicken
adapted from Gabriela's Kitchen

Juice of 5 limes
Zest of 1 lime
1/4 cup chopped cilantro
1 tsp salt
4 chicken quarters (skin-on)

I bought a LOT of limes and cilantro for this meal! 

I got all 4 of these quarters for just $3 at the local Hispanic market.

Combine the lime juice, lime zest, cilantro & salt. Rinse chicken, pat dry, and marinate in the cilantro-lime mixture for 8 hours in the refrigerator.

Before marinating...

After marinating for 8 hours...

Place chicken in a large baking pan or cast iron skillet and cover with foil. Bake in a 375-degree oven for 1 hour, then remove the foil, baste, and bake for 15 minutes to brown the skin. Let rest 10 minutes before serving. 

Perfect with seasoned black beans & cilantro-lime rice! 

Seasoned Black Beans
adapted from Budget Bytes

1 28oz can black beans, do not drain
1 medium jalapeno pepper, seeded & diced
1 clove garlic, minced
1/2 tsp ground cumin
1 Tbsp olive oil

Place the jalapeno, garlic, cumin and olive oil in a pot; saute over medium heat for 5 minutes or until softened. Add the beans and cook until heated through, about 5-10 minutes. 

These are actually even BETTER the next day! 

Cilantro-Lime Rice

1 cup long-grain rice
2 cups + 2 Tbsp water, divided
1/2 tsp salt
1/2 cup chopped cilantro
2 Tbsp lime juice
1 Tbsp olive oil
1 clove garlic, minced

Not the same cilantro & limes as the earlier picture...

\In a medium saucepan over medium-high heat, combine the rice, 2 cups water and salt. Bring to a boil, stir, then cover and reduce the heat to low. Let cook, covered, until the water is absorbed and the rice is fluffy and tender, about 16-18 minutes. 

Confession: This is the FIRST time in my 30 years that I've successfully cooked long-grain rice without a rice cooker or using the "boil in bag" stuff. 

Meanwhile, pulse or blend the cilantro, lime juice, olive oil, garlic, and 2 Tbsp water in a blender or food processor until smooth. Stir into the cooked rice and fluff with a fork. 

This had an AMAZING aroma and flavor. 


  1. This looks completely delicious! I was so bummed that my store was out of cilantro seeds - I'll have to find them elsewhere. My herb garden just won't be the same without them!

  2. Thank you! Hopefully you'll find some seeds soon!!

  3. I love how you provide step by step pictures! definitely trying out soon!

    1. You're welcome, Tiffany! Thanks for reading!