One-Pot Chicken Thighs With Cilantro-Lime-Black Bean Rice - cooking recipe

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
1/2 cup water
4 garlic cloves, minced
1/4 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice, or to taste

Preparation

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.