BLACK BEANS AND CHICKEN THIGHS RECIPES

Name: Skillet Chicken With Black Beans, Rice and Chiles
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 8 bone-in, skin-on chicken thighs; Flaky sea salt and black pepper; 2 tablespoons extra-virgin olive oil or peanut oil; 1 large yellow or white onion, chopped; 2 green or red bell peppers, halved, seeded and sliced; 2 1/2 cups chicken stock; 2 red Fresno chiles or jalapeños, halved, seeded and chopped; 1 (3-inch) cinnamon stick, broken in half; 3 garlic cloves, finely grated; 1 teaspoon ground cumin; 1 (15-ounce) can black beans, rinsed; 1/3 pound cherry tomatoes, halved; 1 cup basmati rice, rinsed in a sieve until the water runs clear; 3 tablespoons chopped cilantro leaves; Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES RECIPE ...

Skillet Chicken With Black Beans, Rice and Chiles Recipe ... image

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

Provided by Margaux Laskey

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 1/2 cups chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
1/3 pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Steps:

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

CHICKEN THIGHS AND BBQ BEANS RECIPE | SOUTHERN LIVING

Chicken Thighs and BBQ Beans Recipe | Southern Living image

This chicken recipe, from Atlanta chef Todd Richards' cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, is a favorite in his family. "This is inspired by the beans my dad made as a side dish when he grilled for celebrations during the summer," says Richards. "He always made too much so we'd have leftover beans, and this recipe does the same."

Provided by Todd Richards, Soul

Categories Dinner

Total Time 15 minutes

Yield Serves 2

Number Of Ingredients 19

Ingredients

4 bone-in, skin-on chicken thighs
4 teaspoons kosher salt, divided
2 teaspoons coarsely ground black pepper, divided
2 tablespoons blended olive oil
1 pound dried white beans, soaked in water 8 hours or overnight
2 cups diced yellow onions (from 2 onions)
1 1/4 cups diced green bell peppers (from 2 bell peppers)
1/2 cup diced celery (from about 2 stalks)
4 garlic cloves, minced
1 1/2 teaspoons red pepper flakes
6 cups chicken stock
2 bay leaves
1/8 teaspoon fennel seeds
1 cup packed light brown sugar
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons coarse-grain mustard
2 tablespoons apple cider vinegar
2 scallions, thinly sliced

Steps:

Sprinkle the chicken thighs with 1 1/2 teaspoons of the salt and 1 teaspoon of the black pepper.
Heat the oil in a large saucepan over medium. Sear the chicken thighs, skin side down, in the hot oil, until golden brown, about 7 minutes. Turn the chicken over, and cook until browned, about 5 more minutes. Remove the chicken from the pan; set aside.
Reduce heat to medium-low, and simmer until the beans are tender, about 1 hour and 30 minutes. Stir the brown sugar, ketchup, Worcestershire sauce, mustard, vinegar, and remaining 2 1/2 teaspoons salt into the pan. Return the chicken to the pan, and simmer until the chicken is done, about 10 minutes. Remove and discard the bay leaves.
Let stand 25 minutes. Sprinkle with remaining 1 teaspoon black pepper and thinly sliced scallions before serving.

More about "black beans and chicken thighs recipes"

AUTHENTIC BLACK BEAN CHICKEN RECIPE - FOOD.COM

Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 285.1 per serving

Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

See details

BLACK BEAN CHICKEN WITH RICE RECIPE: HOW TO MAKE IT

This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 400 calories per serving

In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

See details

CRISPY CHICKEN THIGHS WITH WHITE BEANS RECIPE | MYRECIPES

This method for cooking chicken--often referred to as "chicken under a brick"--creates a crispy skin coupled with a succulent interior.
From myrecipes.com
Reviews 4
Calories 423 calories per serving

Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; sauté 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto.

See details

GRILLED CHICKEN WITH GINGER AND BLACK BEAN SAUCE RECIPE ...

Tender, juicy, grilled chicken thighs you can enjoy with new potatoes, corn, and a fresh garden salad. You may want to add some apple wood chips to the grill for a wonderful, light, smoke flavor.
From allrecipes.com
Reviews 4.1
Category Meat and Poultry, Chicken, Chicken Thigh Recipes
Calories 277.9 calories per serving

Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

See details

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper
From tasty.co
Reviews 97
Cuisine Fusion
Calories 617 calories per serving

Enjoy!

See details

BLACK BEANS AND CHICKEN THIGHS RECIPES (71) - SUPERCOOK

Supercook found 71 black beans and chicken thighs recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!
From supercook.com

See details

SLOW COOKER CHICKEN THIGHS OVER HIGH-FIBER BLACK BEAN ...

Oct 31, 2019 · Place chicken thighs on top of onion. Add black beans, great northern beans, and chiles. Pour chicken broth on top and gently mix in chili powder, cumin, chile-lime seasoning, salt, pepper, garlic powder, and cayenne powder. Step 2 Cover and cook on Low until chicken is falling off the bone, 6 to 8 hours.
From allrecipes.com

See details

ONE POT CHICKEN THIGHS WITH RICE AND BLACK BEANS - FINE ...

Nov 01, 2020 · One Pot Chicken Thighs with Rice and Black Beans Adapted from Diana Henry in NYTCooking. Serves 4 generously. Preheat the oven to 375 degrees F. Place a 12" ovenproof skillet over medium high heat. You MUST use a 12" oven proof skillet or the rice won't cook properly.
From finefoodsblog.com

See details

ONE-PAN CHICKEN THIGHS WITH CILANTRO-LIME BLACK BEAN RICE ...

May 18, 2016 · How to make One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice First, heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. Season skin side of chicken thighs with salt and pepper.
From juliasalbum.com

See details

CHICKEN AND BLACK BEANS - RECIPE | COOKS.COM

Apr 03, 2008 · 1 bunch green onion, chopped Rinse black beans. Mash beans and mix with garlic. Heat oil. Add bean mixture and saute for 1-2 minutes. Then add chicken and saute. Add salt. Cover partially and cook until done. Mix cornstarch with water. Add cornstarch, sugar and oyster sauce. Cook until gravy thickens. Garnish with green onion. Add review or comment
From cooks.com

See details

CHICKEN AND BLACK BEANS - RECIPE | COOKS.COM

Apr 03, 2008 · 5 lb. chicken thighs 1/4 lb. black beans 5 cloves garlic 1 tbsp. oil 1/2 tsp. salt 2 tbsp. cornstarch 1/2 tsp. sugar 1 tbsp. oyster sauce 1 bunch green onion, chopped
From cooks.com

See details

SLOW COOKER MEXICAN CHICKEN THIGHS WITH BLACK BEANS

Aug 06, 2019 · Instructions. Spray the slow cooker crock with nonstick cooking spray. Add chicken to crock and season with salt and pepper. Top with sweet potatoes, beans and corn. Add broth, salsa, cumin, garlic and allspice in a mixing bowl. Mix together and pour over mixture in slow cooker.
From saltysidedish.com

See details

CHICKEN IN BLACK BEAN SAUCE RECIPE - THE SPRUCE EATS

Jul 28, 2019 · Add the chicken thighs (remove the chicken from the marinade with a slotted spoon. Discard any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through. Push the chicken to the sides of the wok and add the remaining black bean/spring onion/ginger/garlic mixture in the middle. Add the carrot.
From thespruceeats.com

See details

ONE DISH CHICKEN, BLACK BEANS, AND RICE - THE GIRL WHO ATE ...

Mar 13, 2019 · Instructions. Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top. Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish. Cover tightly with foil and bake for 45-55 minutes or until ...
From the-girl-who-ate-everything.com

See details

CHINESE BLACK BEAN CHICKEN - COOKING MADE HEALTHY

May 08, 2018 · Instructions. Cut the chicken into paper thin slices and mix with the soy sauce. Add the canola oil and sesame oil to the pan on medium-high heat. Add the chicken and cook quickly, about 2-3 minutes per side. Remove the chicken to a plate and add in the garlic, bell peppers and onion to the pan and cook for 1-2 minutes, stirring frequently.
From cookingmadehealthy.com

See details

10 BEST CHICKEN RICE BLACK BEANS CORN RECIPES | YUMMLY

Fiesta Fried Rice with Blackened Chicken, Fire-Roasted Bell Peppers, Black Beans and Corn, drizzled with a Smokey-Sweet Hoisin BBQ Sauce The Cozy Apron. smoky bbq sauce, hoisin sauce, chicken breasts, black pepper and 14 more.
From yummly.com

See details

145 EASY AND TASTY CHICKEN AND KIDNEY BEAN RECIPES BY HOME ...

Crockpot Chicken Taco Chili. 16 oz can kidney beans • Boneless skinless chicken breasts (3-4 breasts) • Onion, chopped • 16 oz can black beans • 8 oz can tomato sauce • Package frozen corn • 14.5 oz cans of diced tomatoes with chilies • Taco seasoning. Erica.
From cookpad.com

See details

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS RECIPE | MARTHA ...

Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.
From marthastewart.com

See details

ONE-POT CHICKEN THIGHS WITH BLACK BEANS, RICE & CHILES ...

Sep 22, 2019 · Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper. In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes. Add the black beans and cherry tomatoes.
From thebrookcook.wordpress.com

See details

LATIN CHICKEN SKILLET WITH BLACK BEANS + TOMATOES

Continue to cook until fragrant, about 2 minutes. Add tomatoes and cook for 3 minutes. Lower the heat to medium, add beans, and simmer until the beans are heated through and the chicken is fully cooked, about 5 minutes longer. Serve chicken and black beans with lime wedges alongside, if desired.
From bigflavorstinykitchen.com

See details