For the Chicken & Marinade
6 bone in, skin on chicken thighs (you can use whatever cut you like)
juice of 1 lime
2 tablespoon lemon juice
4 cloves of crushed garlic
1/3 cup of olive oil
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
For the Rice
2 tablespoon vegetable oil
1/2 onion, chopped
1 carrot, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cups long grain rice
3 cups chicken broth
1 habanero pepper
1 stalk of thyme
2 tablespoon cilantro, chopped
salt and black pepper
Trim any fat and extra skin off of the chicken. Squeeze the juice of the lime over the chicken and rinse with water. Drain and set aside.
In a small bowl whisk together the lemon juice, olive oil, cayenne, rosemary, oregano and garlic.
Season the chicken with salt and black pepper. Pour the marinade over the chicken and mix well. Try to leave the skin in tact so you get a nice sear on it. Allow to marinate for 30 minutes.
Heat the oven to 350 degrees.
In an oven proof skillet, heat the vegetable oil until it is shimmering. One by one, place the chicken thighs in the oil skin side down to sear, reserving the marinade. Once it is brown on one side, flip and sear on the other side. Remove from the skillet and set aside.
Lower the heat on the skillet to low, using a spoon remove the little burnt bits from the pan.
Add in the chopped onions, carrots and bell peppers allow to sauté until translucent.
Add the rice. Season with salt and black pepper and stir.
Add the chicken broth with the whole habanero and the bunch of thyme to the pot. Do not pierce the habanero. Let this come to a simmer. Once it starts to bubble, place the chicken back into the pot, cover and place in the oven.
Let the rice cook in the oven for 30-35 minutes.
Once all the broth has been absorbed, remove from the oven. Sprinkle with the chopped cilantro and fluff with a fork.
Serve with a side salad and there you have a quick weeknight dish all cooked in one pot!