Main Dishesbonappetit4.4
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●skillet
- ●pan
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 375°. Pat 2 lb. skinless, boneless chicken thighs (6–8) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper, 1 tsp. ground cumin, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Set aside.
. skinless, boneless chicken thighs (6–8)2 lb. freshly ground pepper1 tsp. ground cumin1 tsp
2
Set aside a small handful of 1 bunch cilantro, rinsed well, tough stems removed, for serving if desired. Blend 1 medium onion, chopped, 1 medium green bell pepper, ribs and seeds removed, chopped, 6 garlic cloves, and remaining cilantro in a blender on high speed until mostly smooth. Set aside.
bunch cilantro, rinsed well, tough stems removed1medium onion, chopped1medium green bell pepper, ribs and seeds removed, chopped1
3
Heat 3 Tbsp. extra-virgin olive oil in a large high-sided ovenproof skillet with a lid over medium-high. Working in batches if needed, cook reserved chicken in a single layer, undisturbed, until deeply browned underneath, 6–⏱️ 8 minutes. Transfer to a plate, arranging browned side up. (Chicken will still be raw.)
. extra-virgin olive oil3 Tbsp
4
Cook reserved purée in same pan over medium heat, stirring often, until it dries out into a loose, tomato-paste-like texture, 6–⏱️ 8 minutes. Add one 15.5-oz. can black beans, rinsed, 1½ cups long-grain white rice (do not rinse), remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water; bring to a simmer, then immediately remove pan from heat.
15.5-oz. can black beans, rinsed1½ cups long-grain white rice (do not rinse)1
5
Arrange chicken, browned side up, on top of beans and rice; cover pan. (If lid doesn’t fit well, cover pan with foil first.) Transfer to oven; bake ⏱️ 45 minutes. (Be exact; don’t peek.) Turn off oven; let sit in oven (still covered) ⏱️ 10 minutes.
6
Remove pan from oven, uncover, and fluff rice with a fork. Scatter crumbled Cotija cheese (if using) and cilantro if you reserved some over. Serve with lime wedges if desired.
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