Stovetop LIME & WINE CHICKEN and RICE
1 TB extra-virgin olive oil..........................................4-5 chicken thighs (skin on, with bone)
1 tsp. Kosher salt ......................................................1/2 tsp. black pepper
additional 1/2 tsp. Kosher salt..................................1/4 tsp. crushed or cracked red pepper
2 cups chicken or vegetable broth (or 2 cups warm water with bouillon dissolved in it)
1/4 red bell pepper (or 3-4 mini sweet colored peppers), seeded and chopped
1/2 cup white wine or water.......................................4 tsp. crushed or minced garlic
1 cup uncooked long-grain white rice.....................1-2 TB lime juice (add 1 first, then see if need more)
1/4 tsp. ground ginger................................................1/2 tsp. dry thyme (or 1 tsp. fresh, chopped)
1/4 to 1/2 cup fresh cilantro, chopped
***
Cut any excess hanging fat/skin off the chicken thighs. Then season skin-side of chicken with thyme, salt and pepper. Heat a large skillet on medium-high heat until hot. Add olive oil; then sear the chicken on high-medium, skin-side down, for about 5 minutes, or until the skin turns golden brown. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it won't be cooked through, but will cook more later). ~ (If you have a splatter guard, you should put it over the skillet, so you won't have grease popping all over.)
To the same skillet, add chicken broth, white wine, uncooked rice, 1/2 tsp. salt, ginger, red pepper, cracked red pepper and crushed garlic. Bring to boil; then mix everything well. Put chicken thighs on top. Reduce the heat to low simmer, and cover the skillet with a lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center). (TIP: if you have an electric stove, the burners take a long time to cool down ~ so I move the skillet to another burner that I've set at a low simmer.)
Take the chicken out of the skillet and put on a serving plate. Stir 1 TB lime juice and fresh cilantro into the cooked rice. Taste, and add more salt and/or the rest of the lime juice.
Serves 3-4 (maybe 5, if smaller appetites) ** Just add a green salad with vinaigrette dressing