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Home Recipes
Dinner

One Pan Chicken With Rice and Beans

Bacon and cumin amp up simple chicken, rice, and beans in this homey dinner. You can use black beans or any other, whether pinto, kidney, or even chickpeas.

Ingredients :

    ¼ pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces
    6 bone-in, skin-on chicken thighs
    ¾ teaspoon ground cumin
    Kosher salt and freshly ground pepper
    2 tablespoons extra-virgin olive oil
    1 small yellow onion, finely chopped
    ½ green bell pepper, diced
    5 cloves garlic, thinly sliced
    1 ½ cups long-grain white rice
    1 teaspoon dried oregano
    2 ½ cups low-sodium chicken broth
    1 ¾ cups cooked black beans (from a 15.5 ounce can)

Direction :

    Preheat oven; brown bacon:
    Preheat oven to 375°F. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate.
    Brown chicken:
    Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
    Cook onion, bell pepper, and garlic:
    Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
    Add rice and herbs, then add broth, beans and bacon:
    Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper.
    Add chicken and bring to boil; transfer to oven:
    Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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