Name: One-Pot Chicken Thighs With Cilantro Rice and Beans
Total time: 1 hour 15 minutes
Yield: 4 servings
Ingredients: 2 lb. skinless, boneless chicken thighs (6–8); 1 tsp. freshly ground pepper; 1 tsp. ground cumin; 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided; 1 bunch cilantro, rinsed well, tough stems removed; 1 medium onion, chopped; 1 medium green bell pepper, ribs and seeds removed, chopped; 6 garlic cloves; 3 Tbsp. extra-virgin olive oil; 1 15.5-oz. can black beans, rinsed; 1½ cups long-grain white rice (do not rinse); Crumbled Cotija cheese and lime wedges (for serving; optional)

Chicken thighs with cilantro rice and beans in a saucepan

Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean Dooley

A carefully calibrated amount of rice and water ensures everything cooks at exactly the same rate, so don’t eyeball it. Making your own sofrito on a weeknight is a commitment that’s well worth the effort; it provides a deeply savory foundation that perfumes both the rice and chicken. Serve it with a dollop of sour cream, some pickled onions, or warm tortillas for a stick-to-your-ribs dinner that tastes like it took at least two, if not three, pots to make.

Recipe information

Total Time
1 hour 15 minutes
Yield
4 servings

Ingredients

2 lb. skinless, boneless chicken thighs (6–8)

1 tsp. freshly ground pepper

1 tsp. ground cumin

3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

1 bunch cilantro, rinsed well, tough stems removed

1 medium onion, chopped

1 medium green bell pepper, ribs and seeds removed, chopped

6 garlic cloves

3 Tbsp. extra-virgin olive oil

1 15.5-oz. can black beans, rinsed

1½ cups long-grain white rice (do not rinse)

Crumbled Cotija cheese and lime wedges (for serving; optional)

Preparation

Step 1
Place a rack in middle of oven; preheat to 375°. Pat 2 lb. skinless, boneless chicken thighs (6–8) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper, 1 tsp. ground cumin, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Set aside.
Step 2
Set aside a small handful of 1 bunch cilantro, rinsed well, tough stems removed, for serving if desired. Blend 1 medium onion, chopped, 1 medium green bell pepper, ribs and seeds removed, chopped, 6 garlic cloves, and remaining cilantro in a blender on high speed until mostly smooth. Set aside.
Step 3
Heat 3 Tbsp. extra-virgin olive oil in a large high-sided ovenproof skillet with a lid over medium-high. Working in batches if needed, cook reserved chicken in a single layer, undisturbed, until deeply browned underneath, 6–8 minutes. Transfer to a plate, arranging browned side up. (Chicken will still be raw.)
Step 4
Cook reserved purée in same pan over medium heat, stirring often, until it dries out into a loose, tomato-paste-like texture, 6–8 minutes. Add one 15.5-oz. can black beans, rinsed, 1½ cups long-grain white rice (do not rinse), remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water; bring to a simmer, then immediately remove pan from heat.
Step 5
Arrange chicken, browned side up, on top of beans and rice; cover pan. (If lid doesn’t fit well, cover pan with foil first.) Transfer to oven; bake 45 minutes. (Be exact; don’t peek.) Turn off oven; let sit in oven (still covered) 10 minutes.
Step 6
Remove pan from oven, uncover, and fluff rice with a fork. Scatter crumbled Cotija cheese (if using) and cilantro if you reserved some over. Serve with lime wedges if desired.