One Pot Chicken with Rice and Black Beans
Servings: 4
Calories: 903kcal
Put this one pot chicken thighs recipe with rice and black beans is bursting with Southwestern flavors. The skillet size is important, you'll need a 12" skillet for the rice to cook properly.
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 yellow onion
- 2 red bell peppers
- 2 jalapeño peppers
- 2 ½ cups chicken stock
- ⅓ lb cherry or grape tomatoes
- 15 oz black beans one 15 oz can
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 cup long grain white rice
- fresh cilantro for serving
- kosher salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Place a 12" ovenproof skillet over medium high heat. (You MUST use a 12" skillet for the rice to cook properly.) Season the chicken thighs on both sides with salt and pepper.
- Working in two batches, add the chicken sides skin side down to the pan. 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.
- While the chicken is browning, slice the onions and peppers thinly. 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.
- Once the chicken thighs are seared, carefully remove most of the fat, but leave about 2 tablespoon in the pan. 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. 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.
- 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.
- Turn off the heat and add the black beans in an even layer, followed by the cherry tomatoes.
- 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.
- Add the hot chicken stock to the pan, and make sure the rice is evenly distributed. You don't want to have a big pile of rice in one place and no rice in another.
- 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.
- Top with a handful of fresh cilantro, and serve with fixins like sour cream, avocados, cilantro, fresh chiles, and hot sauce.
Notes
- You must use a 12" skillet for this recipe or the rice won't cook properly. I used my Lodge 12" cast iron skillet and it worked perfectly. If you don't have cast iron, any non-stick oven proof skillet will do as long as it's 12".
- 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.
- 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.
- Adapted from a recipe by Diana Henry via NYTCooking.
Nutrition
Calories: 903kcal | Carbohydrates: 52g | Protein: 56g | Fat: 51g | Saturated Fat: 14g | Cholesterol: 288mg | Sodium: 450mg | Potassium: 1100mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2364IU | Vitamin C: 96mg | Calcium: 71mg | Iron: 4mg