Cilantro Chicken and Carrot Rice Pilaf

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Season the chicken legs with salt and pepper.

3. 3

   In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.

4. 4

   Add the chicken legs to the skillet and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil.

6. 6

   Add the chopped yellow onion and diced carrots, and sauté until the onion is translucent and the carrots are tender, about 5 minutes.

7. 7

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

8. 8

   Stir in the rice and cook for 1-2 minutes, allowing the rice to toast slightly.

9. 9

   Add 2 cups of water, the bay leaf, and a pinch of salt. Bring to a boil.

10. 10

    Return the chicken legs to the skillet, nestling them into the rice mixture.

11. 11

    Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.

12. 12

    Bake for 25-30 minutes, or until the rice is cooked and the chicken is fully cooked through.

13. 13

    Remove the skillet from the oven and discard the bay leaf.

14. 14

    Stir in the chopped cilantro and lime juice.

15. 15

    Serve the cilantro chicken and carrot rice pilaf hot, garnished with additional cilantro if desired.