Start by preheating the oven to 350, and then heat some olive oil in a Dutch oven. Salt and pepper your chicken on both sides, then brown it in the Dutch oven for about 2-3 minutes on rah side. Put the chicken in the oven for 25 minutes, and when it comes out it will need to rest for 5 minutes.
While that is cooking, start your rice. Heat 1 tbsp olive oil in a large skillet. Add 1 C long grain rice (or basmati) and 3 cloves of garlic to the skillet and stir around till coated. Saute about 2 minutes, then add 2 C chicken broth, 2 tbsp lime juice, and 1 tsp salt. Stir and bring to a boil. Cover and cook on low for 15-20 minutes.
While that is simmering, make the sauce for the cilantro lime sauce for the chicken. In a small pot, add 1 C chicken broth, 1 tbsp fresh lime juice, 1/4 C finely chopped onion, 1 tbsp chopped cilantro, and 1/2 tsp crushed red peppers. Bring that to a boil and let it cook till it reduces to about 1/4 C total. Reduce heat to medium/low, then add in 3 tbsp heavy cream and 2 tbsp butter. Stir around till butter is melted and you have a nice creamy sauce. It may need more heavy cream to get the nice creamy sauce for the chicken.
Just before serving, add about 3/4 C – 1 C cilantro depending on how much you like it (we love it so I do a good sized hand full and don’t measure). Serve up a nice bed of rice, topped with the chicken, then topped with the sauce. Enjoy!