Skillet Chicken with Black Beans, Rice and Chiles

We made Skillet Chicken with Black Beans, Rice and Chiles. Any recipe that creates Crispy Chicken Skin and as a bonus is a one skillet meal has to be a winner. This one was.

Skillet Chicken with Black Beans, Rice and Chiles

New York Times

 

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

 

Ingredients

 

8       bone-in, skin-on chicken thighs

Flaky sea salt and black pepper

2       tablespoons extra-virgin olive oil or peanut oil

1       large yellow or white onion, chopped

2       green or red bell peppers, halved, seeded and sliced

2-½  cups chicken stock

2       red Fresno chiles or jalapeños, halved, seeded and chopped

1       (3-inch) cinnamon stick, broken in half

3       garlic cloves, finely grated

1       teaspoon ground cumin

1       (15-ounce) can black beans, rinsed

⅓      pound cherry tomatoes, halved

1       cup basmati rice, rinsed in a sieve until the water runs clear

3       tablespoons chopped cilantro leaves

Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

 

 

Preparation

 

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).