Ingredients
Chicken and Seasoning
- 2-3 lbs bone-in skin-on chicken thighs (about 5-6 thighs)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Vegetables and Herbs
- 1 small yellow or red onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 4 garlic cloves, minced or thinly sliced
- 8 sprigs cilantro, tender stems and leaves separated and finely chopped
Main Ingredients
- 1 1/2 cups long-grain rice (such as Jasmine), rinsed and drained well
- 1 (15-ounce) can black beans (about 1 1/2 cups), drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 1/2 cups low-sodium chicken broth
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the dish.
- Prepare and brown the chicken: Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for about 5 minutes until they are deeply golden and release easily from the pan. Flip the chicken and cook for an additional 3 minutes. Transfer the browned chicken to a plate and set aside.
- Cook the vegetables: Remove excess fat from the skillet, leaving about 2 tablespoons behind. Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook, stirring occasionally, for approximately 3 minutes until the vegetables soften. Add the minced garlic and chopped cilantro stems, cooking for another minute until fragrant.
- Add rice and seasonings: Stir in the rinsed rice, black beans, paprika, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together to combine all the ingredients evenly.
- Add broth and combine: Increase the heat to high and pour in 2 1/2 cups low-sodium chicken broth. Stir well, scraping up any browned bits stuck to the bottom of the skillet. Nestle the browned chicken thighs, skin-side up, into the rice mixture along with any collected juices.
- Bake the dish: Carefully transfer the skillet to the preheated oven. Bake uncovered for about 30 to 35 minutes, or until the rice is tender and the internal temperature of the chicken reaches 170°F (77°C).
- Finish and serve: Once baked, sprinkle the dish with the chopped cilantro leaves and add a pinch more salt and freshly ground black pepper to taste. Serve hot and enjoy your one-pan meal.
Notes
- Make sure to use a 12-inch ovenproof skillet so you can transfer it directly to the oven without changing pans.
- Rinsing the rice before cooking prevents stickiness and improves texture.
- If you prefer boneless chicken thighs, adjust the cooking time as they will cook faster.
- Low-sodium chicken broth is recommended to control salt levels, but regular broth can be used if preferred.
- For added heat, consider sprinkling some cayenne pepper or hot sauce before baking.
- Leftover rice and beans can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
