One-Pot Chicken Thighs With Black Beans, Rice and Chiles | Recipe Cart

Name: One-Pot Chicken Thighs With Black Beans, Rice and Chiles | Recipe Cart
Total time: 1 min
Ingredients: 8 bone-in, skin-on chicken thighs; Flaky sea salt and black pepper; 2 tablespoons extra-virgin olive oil or peanut oil; 1 large yellow or white onion, chopped; 2 green or red bell peppers, halved, seeded and sliced; 2 1/2 cups chicken stock; 2 red Fresno chiles or jalapeños, halved, seeded and chopped; 1 (3-inch) cinnamon stick, broken in half; 3 garlic cloves, finely grated; 1 teaspoon ground cumin; 1 (15-ounce) can black beans, rinsed; 1/3 pound cherry tomatoes, halved; 1 cup basmati rice, rinsed in a sieve until the water runs clear; 3 tablespoons chopped cilantro leaves; Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

getrecipecart.com

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomat

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Ingredients

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 1/2 cups chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
1/3 pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving