Put this one pot chicken thighs recipe with rice and black beans is bursting with Southwestern flavors! Put it at the top of your list of dinner ideas. The skillet size is important, you'll need a 12" skillet for the rice to cook properly.

One pot chicken with rice and black beans in a skillet with a side of avocado and jalapeños.

If I see almost any recipe that's got Southwestern, Tex-Mex flavors, I'm probably going to try it. Tell me that it's a one pot chicken recipe and I'm even more interested. And made with chicken thighs? You did it. I'm there.

Most people would consider chicken thighs with rice a complete meal, but we're also adding black beans and some tasty vegetables in the form of red bell peppers and tomatoes.

Prep for this recipe goes really fast. You can slice all of the vegetables while the chicken is browning, then just throw everything together and pop it in the oven!

Jump to:

Why cook with chicken thighs?
This one pot chicken with rice and beans is so dang good!
Ingredients you'll need
How to make chicken with rice and black beans
Tips for chicken with rice and black beans
More one pot chicken recipes
Recipe

Why cook with chicken thighs?

You know chicken thighs are my favorite. I just keep cooking them in different ways.

They have so much flavor.
They're CHEAP.
They cook fast.
They're very hard to mess up (as in hard to overcook.)

This one pot chicken with rice and beans is so dang good!

The reason this recipe is so genius is because of its layered design, which is the work of the brilliant Diana Henry.
The peppers and onions caramelize on the bottom of the pan, then you add black beans and they keep the rice from sinking and burning.
We're going to spice it up with jalapeños and cumin, and permeate the whole thing with grated garlic. Yum.
The chicken thighs stay crispy, and the rice plumps up without getting dry, and it gets infused with all of those aromatics and spices. You can't ask for much more in a one pot meal, can you?

Red bell peppers, cherry tomatoes and yellow onions on a wooden surface.

Ingredients you'll need

Bone-in, skin-on chicken thighs: They can vary wildly in size, so look for 8 medium-sized thighs that will all fit into the skillet and work out to two per person. (I hate to make two people split a chicken thigh...)
Basmati or American long-grain white rice: It's important to use a long grain white rice, as brown rice and/or short grain will take much too long to cook.
Canned black beans: Yes, right outta the can! Look for canned beans with lower sodium.
Low sodium chicken stock: This will give the rice a lot of extra lovely flavor.
Yellow onion: I like the milder flavor of yellow onions, but if you have white ones or red ones, they will work in this recipe.
Red bell peppers: Choose firm peppers with no wrinkles on the outside.
Jalapeño peppers: Medium-sized peppers are great for this. I'm using 2, but if you want a little more heat, you can add another.
Garlic: We're grating the garlic, so it will permeate the entire dish, and I love this because it's so much easier than chopping!
Cumin: This beautiful spice is one of my favorites and goes hand in hand with rice and beans.
Cherry or grape tomatoes: Either will work, but grape tomatoes are usually cheaper and available year-round.
Kosher salt and black pepper: To season the chicken thighs and the stock.

Jalapeños, garlic cloves and a small glass bowl of cumin.

How to make chicken with rice and black beans

Adapted from Diana Henry in NYTCooking. Serves 4 generously.

Step 1: Season the chicken and get the skin crispy

Preheat the oven to 375 degrees F. Place a 12" ovenproof skillet over medium high heat. You MUST use a 12" oven proof skillet or the rice won't cook properly.

I used my Lodge 12" cast iron skillet, but any non-stick oven proof skillet will work.

Season the chicken thighs on both sides with salt and pepper.

Working in two batches, add the chicken sides skin side down to the skillet. Cook for about 5-7 minutes, until the skin is lightly browned. Remember we're putting these in the oven for an hour, so they will continue to brown. Flip the thighs over and cook for 3-5 minutes more, until they are just seared.

You may need to remove a bit of the fat in between batches. Set thighs aside on a plate.

Sliced red bell peppers and onions on a cutting board with a knife.

While the chicken is browning, use a good chef's knife to slice the onions and peppers thinly.

Chopped jalapeños, sliced cherry tomatoes and grated garlic on a cutting board with a knife.

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Step 2: Prep and slice the vegetables and garlic, heat the chicken stock

Slice the tomatoes in half, finely dice the jalapeños, and use a microplane grater to grate the garlic. (Remove seeds and ribs from the jalapeños if you like to reduce the spiciness.)

Bring the chicken stock to a simmer in a sauce pan.

Step 3: Sauté the peppers, onions, and garlic, season with spices

Once the chicken thighs are seared, carefully remove most of the fat, but leave about 2 tablespoon in the pan. Warning: if you pour the fat out of the pan, be sure to wipe the side of the pan clean to avoid grease catching fire.

A cast iron skillet with sautéed onions, red bell peppers, and jalapeños.

Return the pan to medium high heat and add onions and peppers. Sauté until peppers are tender, and onions are soft and translucent, about 7 minutes.

Add the jalapeños and cumin to the pan and sauté about 2 minutes. Add the grated garlic, and a pinch of kosher salt, stir to combine throughout and cook for about 1-2 minutes more.

A cast iron skillet with black beans and sliced tomatoes layered on top of peppers and onions.

Step 4: Add the rice, beans, tomatoes, and chicken stock

Turn off the heat and add the black beans in an even layer, followed by the cherry tomatoes.

A cast iron skillet with rice scattered on top of tomatoes and black beans.

Sprinkle the rice in an even layer on top of the beans. This layering is important, the beans keep the rice from sinking to the bottom of the pan and burning.

A cast iron skillet with chicken stock, rice, tomatoes and black beans.

Add the hot chicken stock to the pan, and make sure the rice is evenly distributed to the edges of the pan. You don't want to have a big pile of rice in one place and no rice in another.

A cast iron skillet with lightly browned chicken thighs atop a rice and bean mixture.

Step 5: Add chicken thighs back into the pan and bake in the oven

Return the chicken thighs to the pan, place the pan on a baking sheet in case it bubbles over, and cook for one hour. Check the rice in the center of the pan to be sure it's done.

Finished one pot chicken thighs with rice and black beans in a cast iron skillet.

Remove the skillet from the oven, top with fresh cilantro, and serve with fixins like sour cream, avocados, cilantro, fresh chiles, and hot sauce.

This recipe makes a generous serving of rice. You'll probably have more than 4 servings, but you could easily eat the leftovers on their own as a light, meatless lunch.

Tips for chicken with rice and black beans

How to get crispy skin on chicken thighs: The trick is to get a non stick pan very hot, place the thighs skin side down and then DON'T MOVE THEM for a while. Let them sear and get crispy. The thighs will naturally release from the pan when they are getting crisp. If they are sticking, leave them alone for a bit longer. If you have a good non-stick surface like cast iron or a non-stick skillet, you shouldn't need any oil. If you're using an enameled pan, put a little bit of oil down and watch them carefully. I have accidentally lost the skin of a whole thigh to an enamel pan in my time.
You MUST use a 12" oven proof skillet or the rice won't cook properly. All of this won't even fit in a smaller skillet, and in a larger one, the rice will sink to the bottom of the pan and burn.
Be sure to layer the beans evenly, then layer the rice evenly. Make sure the rice is evenly distributed in the pan all the way to the edges once the chicken stock is added. During testing, I had too big a pile in the center of the pan, and the rice took much longer to cook.
The original author quoted a cooking time of 40 minutes. I tested this three times and it took an hour for the rice in the middle to be done every time. You can check at 40, in case your chicken thighs are much smaller, but I think you'll find it will take the full hour.
Make sure to put the skillet on a sheet pan just in case the liquid bubbles over. And, the skillet is going to be very full and heavy, so this will make getting it into and out of the oven easier.

More one pot chicken recipes

Try these one-pot chicken thigh recipes featuring flavors from around the world!

If you like Middle Eastern flavors, you'll love Skillet Chicken Shawarma with Tahini Sauce!
When fresh corn is in season, there's nothing like Chicken Thighs with Coconut Milk Creamed Corn, Green Chiles, and Cilantro.
What could be easier than throwing everything on a sheet pan? Try Sheet Pan Harissa Chicken Thighs and Potatoes with Arugula, Herbs, and Lemon Yogurt.
I love to make Apple Cider Chicken in the fall.
The flavors of Chicken Escabeche with Jalapeños, Golden Raisins, and Mint will whisk you away to Spain.

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