Ingredients

• 3/4c White Rice
• 2 cloves Garlic
• 5 sprigs Cilantro
• 1 Lime
• 1 Onion
• 1 Tomato
• 1 tsp Cumin
• 2 tbsp Sour Cream
• 10oz Diced Chicken Thighs
• Kosher Salt
• Black Pepper
• Cooking Oil

Directions

• Liz's easy weeknight version:
• Get Sam's Fresh Mild Salsa(its pico de gallo salsa from food lion). Cook chicken with salt, pepper, and cumin on both sides, add lime to the rice, top with the pico salsa and sour cream sauce!
• Air fryer directions: toss chicken in seasonings and olive oil, heat on chicken setting(400°?) for 30-45 min, flipping every 10min until golden brown
• HelloFresh instructions:
• Wash and dry produce. In a small pot, combine rice, 1⁄4 cups water (24 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
• While rice cooks, peel and finely chop garlic. Finely chop cilantro. Zest and quarter lime. Peel, halve, and thinly slice onion; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato into 1/4-inch pieces.
• Chicken: In a medium bowl (large bowl for 4 servings), combine garlic, cumin, half the cilantro, a drizzle of oil, and juice from half the lime. Open package of chicken and drain off any excess liquid.Add chicken and sliced onion to bowl with marinade; stir to coat. Season generously with salt and pepper.
• Pico: Combine tomato, chopped onion, juice from remaining lime, and a pinch of remaining cilantro in a small bowl. Season with salt and pepper; set aside. In a separate small bowl, combine sour cream and a pinch of lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken mixture (and any excess marinade) to pan. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
• Fluff rice with a fork; stir in a pinch of remaining lime zest.
• Divide rice between bowls. Top with cumin-lime chicken and garnish with pico de gallo. Drizzle with crema.

Photos