A flavorful one-pan dish featuring chicken thighs, basmati rice, and black beans, infused with spices and fresh vegetables.
60 minutes
A flavorful one-pan dish featuring chicken thighs, basmati rice, and black beans, infused with spices and fresh vegetables.
Flaky Sea Salt
to taste
Black Pepper, ground
to taste
tablespoons
Large Yellow Onion, chopped
each
Green Bell Peppers, halved, seeded, and sliced
each
Chicken Stock, boiled
cups
Red Fresno Chiles, halved, seeded, and chopped
each
Cinnamon Stick, broken in half
0.25 inches
Garlic Clove, finely grated
each
teaspoons
Can Of Black Beans, rinsed
0 oz
Cherry Tomatoes, halved
0 lb
Basmati Rice, rinsed
cups
Chopped Cilantro Leaves
tablespoons
Lime Wedges
to taste
Pickled Chiles
to taste
Sliced Fresh Chiles
to taste
to taste
Sliced Avocado
to taste
1. Preheat Oven and Season Chicken
Begin by preheating your oven to 375°F. While the oven is warming up, season your chicken thighs generously with flaky sea salt and black pepper.
2. Brown the Chicken
Heat 2 tablespoons of extra-virgin olive oil in a 12-inch ovenproof skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the skillet, skin-side down. Let them brown for about 3 to 5 minutes on each side until they turn a golden color. Transfer the chicken to a plate once browned.
3. Sauté Onions and Bell Peppers
In the same skillet, add the chopped onion and sliced bell peppers. Sauté them for about 5 minutes until they begin to soften. Season the vegetables with a bit of salt and pepper.
4. Boil Chicken Stock
Meanwhile, bring the 2.5 cups of chicken stock to a boil in a small saucepan.
5. Add Aromatics and Spices
Add the chopped Fresno chiles, broken cinnamon stick, grated garlic, and ground cumin to the skillet. Sauté for about 2 minutes.
6. Add Black Beans and Tomatoes
Stir in the rinsed black beans and halved cherry tomatoes. Season with a pinch of salt and pepper.
7. Add Rice and Chicken Stock
Evenly sprinkle the rinsed basmati rice over the vegetable mixture. Pour the boiled chicken stock into the skillet, ensuring everything is well combined.
8. Nestle Chicken and Bake
Carefully nestle the browned chicken thighs back into the pan, placing them skin-side up. Transfer the skillet to the oven and bake for about 40 minutes until the chicken is golden and cooked through, the stock absorbed, and the rice tender.
9. Finish and Serve
Sprinkle the chopped cilantro leaves over the top. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream, and sliced avocado on the side.
Use the best quality chicken available and opt for low-sodium canned black beans. Choose a long-grain variety of rice for the best texture.
Use the correct liquid-to-rice ratio, generally 2:1, but check rice packaging for specifics.
Pat the chicken dry and season well. Allow it to sit with the seasoning for at least 15 minutes or overnight in the refrigerator.
Use a heavy-bottomed pan like cast iron and don't overcrowd the pan for an even sear.
Add fresh herbs, a squeeze of lime juice, and cheese to brighten the dish before serving.
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