ONE POT CILANTRO LIME CHICKEN THIGHS
4TBS grass fed unsalted butter
1TBS minced garlic
1/8 cup diced onions
1-cilantro bunch chopped up finely
1-CUP heavy cream (1/2 cup at a time)
1/2 CUP chicken stock
1/2 TSP salt
1/2 TSP chicken bouillon
Juice of 1/2 lemon
2 CUPS cauliflower rice *
Pre-Heat oven at 400 degrees
Melt butter in cast iron add minced garlic and diced onions. Sauté until transparent and golden. Add cilantro and sauté for about 3 minutes. Add your chicken broth whisk then add 1/2 cup of heavy cream whisk and let simmer for about 10 minutes on low temperature. Add your salt and chicken bouillon, whisk, then add remainder of your heavy cream. Whisk it all together until sauce thickens. While the sauce is simmering and thickening, in a separate cast iron grill your chicken thighs about 3-4 minutes on each side (not fully cooked) take off cast iron and set aside.
Once sauce has thickened pour into a measuring cup or large cup. Will yield around 1 1/2 cups.
On the same cast iron add your cauliflower rice and 1/2 cup of your sauce mix together well and add a layer of shredded jack cheese on top. Place your chicken thighs on top of rice add sauce on top of chicken (reserve about 1/4 cup) place the cast iron in oven at 400 degrees for around 45 minutes (until chicken is cooked)
Top with more sauce, cilantro and crema!
A COMER y PROVECHO!!!