Description
This spicy chicken and rice dish is full of flavor and perfect for any dinner table.
Ingredients
Scale
- 2 pounds chicken thighs, boneless
- 2 tablespoons oil (for searing the chicken)
- 1.5 teaspoons salt
- 1.5 teaspoons ancho chili powder
- 2 teaspoons dried cumin
- 2 teaspoons dried coriander
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 bunch cilantro, reserve sprigs for garnishing, chop the rest, including the tender stems
- 1 green bell pepper, large pieces
- 1 jalapeno, rough chop- seeds removed if desired
- 1/2 yellow onion, roughly chopped
- 6 cloves garlic, roughly chopped
- 2 x 14-ounce cans of black beans, drained (3 cups, cooked with salt)
- 1.5 cups long-grain white rice, like basmati
- 2.25 cups chicken broth (low sodium)
Instructions
- In a small bowl, mix salt, ancho chili powder, cumin, coriander, oregano, and black pepper. Set aside 1 tablespoon of the spice rub.
- Place the chicken thighs in a medium bowl and toss with the bulk of the spice rub.
- In a food processor or blender, place bell pepper, garlic, onion, cilantro, and the reserved 1 tablespoon spice mix. Pulse until mostly smooth.
- In a hot pan, braiser, or large cast-iron skillet (3-quart with a tight-fitting lid), add oil and sear the chicken over medium-high heat until golden brown. Flip and sear for 2-3 minutes more. They do not need to cook through, just enough to get a crust on at least one side; they will continue to cook with the rice. Remove chicken and set aside.
- Without cleaning out the pan, cook the veggie paste in the same pan over medium-low heat for about 8 minutes, until slightly dried. Stir in the rice until well combined, then press it into an even layer- this helps keep the rice under the broth so it steams more evenly.
- Add beans on top, pour broth evenly over, and arrange the chicken, crustier side up, on top.
- Bring to a gentle boil, then reduce to a simmer. Cover with a tight-fitting lid (or use foil with a lid over top) and cook for 35 minutes, until the rice is tender—adding a splash of broth or water and a few additional minutes to steam if needed.
Notes
- Serve with fresh tomatoes, avocado, pickled onions, sour cream, hot sauce, cilantro sprigs, warm tortillas or chips.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg