Grilled Chicken Citrus Rice (Print Version)

# Ingredients:

01 - 1/2 teaspoon of oregano.
02 - 1/2 teaspoon of ground black pepper.
03 - 2 tablespoons of freshly squeezed lime juice.
04 - 2 cloves of garlic, finely chopped.
05 - 3 tablespoons of olive oil.
06 - 1 teaspoon smoked paprika powder.
07 - 1/2 teaspoon garlic powder.
08 - 1 cup of uncooked long-grain white rice.
09 - 1/4 cup sour cream.
10 - 1/4 cup orange juice.
11 - 1 teaspoon ground cumin spice.
12 - 1 teaspoon of salt.
13 - 1/2 teaspoon of chili powder.
14 - 1/2 teaspoon onion powder.
15 - 1/2 cup heavy cream.
16 - 2 cups of chicken stock.
17 - About 1 1/2 lbs of chicken thighs or breasts without the bones or skin.

# Instructions:

01 - Combine oil, minced garlic, lime, and orange juices with seasonings. Coat the chicken and let it chill for 1-8 hours in the fridge.
02 - Cook the chicken on a grill for 5-6 minutes per side. Make sure the inside gets to 165°F, then rest it for 5 minutes before cutting it up.
03 - Boil the rice with chicken broth on low heat for about 15 minutes. Make sure the liquid’s absorbed and the rice is soft.
04 - Fold in sour cream, heavy cream, plus garlic and onion powders, letting everything come together over heat for a couple of minutes.
05 - Top the creamy rice with sliced grilled chicken. Toss on some chopped cilantro for a fresh pop, if you’d like.

# Notes:

01 - Toss in jalapeños or a pinch of cayenne to fire it up.
02 - Swap white rice for brown, but adjust the cooking time.
03 - Add some liquid when reheating to keep it creamy.

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