Skillet Chicken With Black Beans, Rice and Chiles
Ingredients
- 8bone-in
skin-on chicken thighs
- flaky sea salt and black pepper
- 2 tbspextra-virgin olive oil or peanut oil
- 1 largeyellow or white onion
chopped
- 2green or red bell peppers
halved, seeded and sliced
- 2 ½ cchicken stock
- 2red fresno chiles or jalapeños
halved, seeded and chopped
- 1cinnamon stick
broken in half
- 3garlic cloves
finely grated
- 1 tspground cumin
- 1can black beans
rinsed
- ⅓ lbcherry tomatoes
halved
- 1 cbasmati rice
rinsed in a sieve until the water runs clear
- 3 tbspchopped cilantro leaves
- lime wedges
pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving
Directions
- 1
Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- 2
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- 3
Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
Skillet Chicken With Black Beans, Rice and Chiles
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Ratings & Reviews
Based on 9,584 ratings
Rating Breakdown
About this Recipe
Craving a comforting, satisfying dinner that practically cooks itself? This Skillet Chicken With Black Beans, Rice and Chiles delivers a true one-pot wonder, perfect for busy weeknights. It’s the kind of hearty, flavorful meal that brings everyone to the table with ease.
What makes this recipe truly stand out is its clever design: as the bone-in, skin-on chicken thighs roast, their savory juices infuse the basmati rice below. This means rich, cumin-scented rice and perfectly cooked chicken emerge from a single pan, minimizing cleanup and maximizing flavor. Using a 12-inch skillet is absolutely key to achieving that ideal balance, ensuring everything cooks evenly and delicious.
Prepare for a deeply satisfying meal where tender chicken thighs, aromatic basmati rice, and hearty black beans come together in a symphony of flavors. You'll experience the savory depth of cumin and garlic, brightened by sweet cherry tomatoes and a subtle warmth from the cinnamon stick and a hint of heat from fresno chiles or jalapeños. The skin-on chicken roasts to golden perfection, creating a dish that's both robust and incredibly comforting, making everyone happy. This is a wonderfully balanced dish where every ingredient plays a crucial role in building layers of flavor.
Customization & Serving
This versatile skillet dish is easy to adapt to your pantry or palate. Feel free to adjust the heat level by choosing between red fresno chiles or jalapeños, or even increasing the quantity if you prefer more spice. While bone-in, skin-on chicken thighs are recommended for their flavor and moisture, you could experiment with boneless chicken, though cooking times may vary. Don't forget that any delicious leftovers are fantastic fillings for tacos or enchiladas, offering a second meal idea from one pot.
This hearty chicken and rice dish is ideal for a comforting weeknight family dinner or casual gathering. Serve it warm with a generous sprinkling of fresh cilantro, and offer an array of vibrant accompaniments like lime wedges, pickled chiles, sour cream, and sliced avocado for a truly customizable experience.