Ingredients
4
4 servings
- •4 bone-in, skin-on chicken thighs
- •salt, to taste
- •pepper, to taste
- •2 tablespoons olive oil
- •½ onion, diced
- •1 cup uncooked white rice
- •4 cloves garlic, minced
- •1 ½ cups chicken broth
- •1 can black beans, drained
- •½ cup chopped fresh cilantro, plus more for garnish
- •1 lime, juiced
Instructions
- Season the chicken thighs on both sides with salt and pepper.
- Heat the olive oil in a large, high-walled skillet over medium heat. Place the chicken thighs in the pan, skin-side down, and cook for about 5 minutes, or until skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove from the pan.
- Add the onion to the same pan and cook until translucent, about 5 minutes.
- Add the rice, stir to coat in the oil, and toast for 3 minutes.
- Add the garlic, then pour in the chicken broth. Place the chicken, skin-side up, on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until the rice is tender.
- Remove the chicken from the pan and stir in the black beans, cilantro, and lime juice.
- Serve the chicken over the rice, garnished with more cilantro.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 289
- Carbohydrate: 8g
- Fat: 13g
- Fiber: 1g
- Protein: 34g
- Sugar: 3g
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