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Skillet Chicken with Black Beans

This one-pan recipe from combines chicken, onions, peppers, black beans, tomatoes, and rice.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
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.