20-Min Baghali Polo Chicken
Fragrant dill rice with lima beans and quick-seared chicken thighs, finished with fresh herbs and lime. A weeknight take on the Persian classic that tastes like you simmered it for hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 548
- Protein
- 38g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 cups cooked white rice
- 1 cup frozen lima beans
- ½ cup fresh dill, chopped
- 1 whole lime
- 2 tbsp neutral oil
Instructions
- 1
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high until shimmering.
- 2
Sear chicken 5 minutes per side without moving until golden and cooked through. Transfer to a plate.
- 3
Add rice, lima beans, and dill to the skillet. Stir gently until warmed through, about 2 minutes.
- 4
Slice the lime and squeeze juice over the rice. Taste and adjust salt.
- 5
Divide rice between two bowls. Top each with sliced chicken and serve hot.
Tools you’ll need
- large skillet
- tongs or spatula
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
