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    One-Pan Chicken, Rice & Black Bean Fiesta

    clock-icon60 minutes
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    Pixicook editorial team

    A flavorful one-pan dish featuring chicken thighs, basmati rice, and black beans, infused with spices and fresh vegetables.

    Ingredients for One-Pan Chicken, Rice & Black Bean Fiesta

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Bone-In, Skin-On Chicken Thighs

    each

    Substitute chevron-down

    Flaky Sea Salt

    to taste

    Substitute chevron-down

    Black Pepper, ground

    to taste

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Large Yellow Onion, chopped

    each

    Substitute chevron-down

    Green Bell Peppers, halved, seeded, and sliced

    each

    Substitute chevron-down

    Chicken Stock, boiled

    cups

    Substitute chevron-down

    Red Fresno Chiles, halved, seeded, and chopped

    each

    Substitute chevron-down

    Cinnamon Stick, broken in half

    0.25 inches

    Substitute chevron-down

    Garlic Clove, finely grated

    each

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Can Of Black Beans, rinsed

    0 oz

    Substitute chevron-down

    Cherry Tomatoes, halved

    0 lb

    Substitute chevron-down

    Basmati Rice, rinsed

    cups

    Substitute chevron-down

    Chopped Cilantro Leaves

    tablespoons

    Substitute chevron-down

    Lime Wedges

    to taste

    Substitute chevron-down

    Pickled Chiles

    to taste

    Substitute chevron-down

    Sliced Fresh Chiles

    to taste

    Substitute chevron-down

    Sour Cream

    to taste

    Substitute chevron-down

    Sliced Avocado

    to taste

    Substitute chevron-down

    How to Make One-Pan Chicken, Rice & Black Bean Fiesta

    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.

    Pitfalls and tips

    Ingredient Quality

    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.

    Liquid Ratios

    Use the correct liquid-to-rice ratio, generally 2:1, but check rice packaging for specifics.

    Chicken Preparation

    Pat the chicken dry and season well. Allow it to sit with the seasoning for at least 15 minutes or overnight in the refrigerator.

    Searing the Chicken

    Use a heavy-bottomed pan like cast iron and don't overcrowd the pan for an even sear.

    Finishing Touches

    Add fresh herbs, a squeeze of lime juice, and cheese to brighten the dish before serving.


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