One-Pot Chicken Thighs with Cilantro-Lime-Black Bean Rice recipe
All Recipes Meat and Poultry Chicken Chicken Thighs
Ingredients
- 1 tablespoon olive oil 4 skin-on, bone-in chicken thighs salt and ground black pepper to taste 2 cups chicken broth 1 cup uncooked jasmine rice ½ cup water 4 garlic cloves, minced ¼ teaspoon salt 1 (15 ounce) can black beans, rinsed and drained ¼ cup fresh cilantro, chopped 2 tablespoons lime juice, or to taste
Nutrition Info
- 459 caloriescarbohydrate: 58.3 gcholesterol: 56 mgfat: 13.3 gfiber: 8 gprotein: 25.1 gsaturatedFat: 3.1 gservingSize: -sodium: 1221 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions One-Pot Chicken Thighs with Cilantro-Lime-Black Bean Rice
Directions
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Heat olive oil in a large skillet over medium-high heat. Season skin side of chicken with salt and pepper. Place in the hot skillet, skin-side down. Cook until golden brown but not burned, about 5 minutes. Flip, reduce heat to medium, and sear until golden brown on the other side, about 2 minutes. Remove chicken from skillet.Combine chicken broth, rice, water, garlic, and 1/4 teaspoon salt in the same skillet. Bring to a boil and mix well. Place the chicken on top, forming wells in the rice. Reduce heat to low. Cover with a lid and simmer until rice is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).Remove chicken from skillet. Mix in black beans, cilantro, and lime juice. Serve together.