Description
A vibrant one-pot meal that comes together in about 30 minutes, perfect for a quick family dinner.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup long-grain white rice
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (chopped)
- 2 cups chicken broth (or vegetable broth)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Season the chicken thighs with salt, pepper, paprika, cumin, turmeric, and cayenne pepper. Marinate for at least 15 minutes.
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent (about 5 minutes), then add garlic and bell pepper until softened.
- Push veggies aside and brown chicken thighs skin-side down for 4-5 minutes on each side.
- Stir in rice and toast for about 2 minutes.
- Add chicken broth and black beans, scraping the bottom of the pot to combine.
- Bring to a boil, then cover and simmer on low for about 30 minutes until the rice is tender.
- Turn off heat, let rest for 5 minutes, then fluff rice with a fork and serve chicken on top.
- Garnish with cilantro and lime wedges before serving.
Notes
Customize the vegetables and protein based on what you have on hand. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg