Description

A one-pan chicken dinner with black beans, rice, tomatoes, and chiles, baked until the rice is tender and infused with savory juices from golden, crispy chicken thighs.

Ingredients

4 bone-in, skin-on chicken thighs

1 tablespoon olive oil

1 teaspoon ground cumin

1 cup long-grain white rice

1 cup chicken broth or stock

1 (14.5-ounce) can diced tomatoes

1 (15-ounce) can black beans, drained and rinsed

2 fresh or pickled chiles, chopped (adjust to taste)

1 medium onion, chopped

2 garlic cloves, minced

Salt and pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Heat olive oil in a 12-inch ovenproof skillet over medium heat.
Season chicken thighs with salt, pepper, and ground cumin. Sear skin-side down for 5–7 minutes until golden and crispy. Flip and cook for 2 more minutes. Remove and set aside.
In the same skillet, sauté onion and garlic until softened and fragrant, about 3 minutes.
Add rice, stirring to coat in the oil and aromatics.
Pour in chicken broth, diced tomatoes, black beans, and chopped chiles. Stir to combine.
Nestle chicken thighs on top of rice mixture, skin-side up.
Transfer skillet to oven and bake for 35–40 minutes, or until chicken reaches 165°F (74°C) and rice is tender.
Remove from oven, let rest for 5 minutes, then serve.

Notes

Bone-in thighs provide richer flavor, but boneless can be used with slightly reduced cooking time.
Swap black beans for pinto or kidney beans for variety.
Add corn or bell peppers for extra sweetness and color.
Control spice by adjusting the type and quantity of chiles.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: One-Pot Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 485
Sugar: 3g
Sodium: 640mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 32g
Cholesterol: 110mg