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

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