Description
A flavorful and easy one-pot meal featuring tender chicken thighs cooked with rice and black beans, simmered in savory chicken broth and garnished with fresh cilantro. Perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken and Rice
- 4 chicken thighs, bone-in, skin-on
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1½ cups chicken broth
- Fresh cilantro, chopped, for garnish
Instructions
- Brown the Chicken Thighs: Heat a large skillet or saucepan over medium-high heat. Add the chicken thighs, skin side down, and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and brown the other side for an additional 3-4 minutes. Remove the chicken and set aside.
- Add Rice, Beans, and Broth: In the same pot, add the rinsed rice and black beans. Stir to combine and coat the rice with the flavorful remaining oil and bits from the chicken. Pour in the chicken broth and stir gently.
- Simmer Covered: Return the browned chicken thighs to the pot, placing them on top of the rice and beans. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer gently for 25 minutes, or until the rice is tender and the chicken is cooked through.
- Garnish and Serve: Once cooked, remove from heat and let it rest covered for 5 minutes. Garnish the dish with freshly chopped cilantro before serving to add a burst of herbaceous freshness.
Notes
- For extra flavor, season the chicken thighs with salt, pepper, and your favorite spices before browning.
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and imparts more flavor to the rice.
- If you prefer, you can substitute black beans with pinto beans or kidney beans.
- Make sure the pot you use has a tight-fitting lid to ensure proper simmering and moisture retention.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.