Skillet Chicken with Black Beans
Servings: 4
Equipment
- 1 12" cast iron skillet
- 1 Small saucepan At least 24 oz in size for the chicken stock.
Ingredients
- 8 ea Chicken thighs
- 1/2 tsp Salt
- 1/4 tsp Black pepper, ground
- 1 ea Onion, diced
- 2 ea Green bell pepper, sliced Red bell pepper works also or in combination.
- 20 oz Chicken stock
- 2 ea Jalapenos, minced
- 3 in Cinnamon stick, halved
- 3 ea Garlic cloves, minced
- 1 tsp Cumin
- 1 can Black beans, rinsed
- 1/3 lb Cherry tomatoes, halved
- 1 cup Basmati rice
- 3 Tbsp Cilantro, diced
Instructions
- Heat oven to 375 degrees
- Season the chicken with salt and pepper on both sides.8 ea Chicken thighs, 1/2 tsp Salt, 1/4 tsp Black pepper, ground
- Heat the oil in a 12" ovenproof skillet over medium-high heat. Brown the chicken on both sides for 5 minutes and transfer to a plate.
- Add the onion and bell peppers to the pan and saute until softening (5 minutes).1 ea Onion, diced, 2 ea Green bell pepper, sliced
- In the saucepan, bring the chicken stock to a boil.20 oz Chicken stock
- Add the jalapenos, cinnamon, garlic, and cumin to the skillet and cook for 2 minutes.2 ea Jalapenos, minced, 3 in Cinnamon stick, halved, 3 ea Garlic cloves, minced, 1 tsp Cumin
- Add the black beans and cherry tomatoes.1 can Black beans, rinsed, 1/3 lb Cherry tomatoes, halved
- Sprinkle the rice on top in an even layer, and add the stock and chicken to the skillet, ensuring the black beans and chicken are below the rice.1 cup Basmati rice
- Bake uncovered for 40 minutes. The chicken should be golden, and the rice should absorb the stock and be tender. Sprinkle with cilantro.3 Tbsp Cilantro, diced
Notes
You may serve on the side lime wedges, pickled chilis, fresh chilis, sour cream, and avocadoes.