SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES RECIPE ...
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
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 WITH BLACK BEANS AND RICE RECIPE - FOOD.COM
Make and share this Chicken with Black Beans and Rice recipe from Food.com.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, heat olive oil and add red pepper flakes.
- Add onion and garlic, and cook until onion is tender.
- Increase heat, add chicken, stirring until cooked.
- Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
- Add black beans, pimentos, remaining spices, and balsamic vinegar.
- Blend and simmer uncovered for 30 minutes, reseasoning if needed.
- While beans are simmering, bring broth to boil in a pan, add rice.
- Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
- Serve bean mixture over rice.
Nutrition Facts : Calories 767.6, FatContent 15.9, SaturatedFatContent 2.7, CholesterolContent 75.5, SodiumContent 714.2, CarbohydrateContent 104.8, FiberContent 17.6, SugarContent 4.8, ProteinContent 49.2
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