One Pot Chicken Thighs with Cilantro Rice and Beans
Course: DinnerCuisine: SouthwesternDifficulty: Easy4
servings20
minutes55
minutesI am not a casserole person but this dish is fantastic. I used a salsa verde I made months ago and keep frozen in the freezer. I made this 1 day before and reheated it. The flavor was out of this world and everything was done perfectly. This would be a delicious dish served with tortillas, and a crunchy salad of butter greens and cabbage.
Ingredients
2 lbs boneless, skinless chicken thighs (about 8 thighs)
1 teaspoon freshly ground pepper
1 teaspoon cumin
3 teaspoons diamond crystal kosher salt or 1 3/4 teaspoon Morton kosher salt
1 bunch cilantro, rinsed and stems removed
1 medium onion, chopped
1 medium green pepper, ribs/seeds removed and chopped
6 garlic cloves
3 Tablespoons olive oil
1 can black beans, rinsed
1 1/2 cups long grain white rice, not rinsed
Crumbled Cotija cheese with lime wedges
Directions
- Place rack in the middle of the oven and preheat to 375. Pat the chicken thighs dry and season with pepper, salt and cumin. Set Aside.
- In a blender, add the cilantro onion, bell pepper, garlic and blend on high speed and set aside. If you want more flavor I would roast the onion, bell pepper, garlic and throw in some tomatillos and poblanos. Roast then blend.
- Heat the 3 Tablespoon oil in a lg Dutch oven and working in batches, cook the chicken on the first side about 8 minutes then flip and cook for 6 minutes. Remove and set on a plate.
- Add the puree to the pan and cook, scraping up any browned bits, it should be the consistency of tomato paste. Add the can of beans, rice, 1 teaspoon salt and 1 1/2 cups water, bring to a boil and immediately remove from heat.
- Arrange the chicken, cooked side up on top of beans and rice. Cover the pan with a tight fitting lib and place in the oven.Bake for 45 minutes, be exact, turn off oven for 10 minutes and let rice sit in oven with door closed.
- Remove from pan, fluff rice and serve with lime wedges and cheese.
