Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Rozanne Gold
Recipe by Cooking Light September 2012

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
45 mins
total:
2 hrs 45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, place first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning after 1 hour.

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  • Preheat oven to 375°.

  • Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Remove chicken from bag; discard marinade. Add chicken to pan, meaty sides down; sauté 3 minutes. Turn chicken over; place skillet in oven. Bake at 375° for 10 minutes or until chicken is done. Let chicken stand 5 minutes.

  • To prepare rice, cook rice for 15 minutes in boiling water; drain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 tablespoons onions to pan; sauté for 30 seconds, stirring constantly. Add rice, corn, and 1 tablespoon soy sauce; sauté for 5 minutes, stirring occasionally. Remove from heat; stir in basil. Divide rice evenly among 4 plates, and top each serving with 2 chicken thighs. Grate lime rind over chicken. Cut lime into wedges, and serve with chicken.

Nutrition Facts

327 calories; fat 12.5g; saturated fat 2.4g; mono fat 6.7g; poly fat 2.2g; protein 30.2g; carbohydrates 21g; fiber 1.8g; cholesterol 115mg; iron 2.1mg; sodium 515mg; calcium 33mg.
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