One Pot Chicken with Rice and Black Beans

Serves 4 generously

1 hr 20 min

A Southwestern one-skillet meal: bone-in chicken thighs browned and baked over layered black beans and long-grain rice, infused with caramelized peppers, onions, garlic, and cumin.

prepPreheat oven to 375°F / 190°C
prepPlace 12" ovenproof skillet over medium-high heat
8 bone-in, skin-on chicken thighs	Season chicken with salt & pepper	Sear skin-side down 5–7 min, flip, 3–5 min; set aside				Return chicken; bake 375°F / 190°C, 60 min	Top with cilantro, season, serve with fixings
1 yellow onion, thinly sliced	Drain fat, leave 2 tbsp; sauté onion & peppers 7 min	Add jalapeños & cumin, sauté 2 min	Stir in garlic, cook 1–2 min	Layer beans, then tomatoes, then rice evenly	Pour in hot stock, distribute rice to edges
2 red bell peppers, thinly sliced
2 jalapeño peppers, finely diced
3 cloves garlic, grated
1 teaspoon ground cumin
425 g black beans, canned, drained
150 g cherry or grape tomatoes, halved
200 g long-grain white rice
600 ml chicken stock, simmered
fresh cilantro for serving
kosher salt and black pepper to taste
2 tablespoons fat from chicken (reserved in pan)

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