Skillet Chicken With Black Beans, Rice & Texas Spice

Ingredients

• 8 bone-in, skin-on whole Rehoboth chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 red or green bell peppers, seeded and sliced
• 2½ cups chicken broth or stock
• 2 fresh jalapeños, seeded and chopped
• 1 cinnamon stick, broken in half
• 3 garlic cloves, finely grated or minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed
• ⅓ pound cherry tomatoes, halved
• 1 cup basmati rice, rinsed until the water runs clear
• 3 tablespoons fresh cilantro, chopped
• Lime wedges, for serving

Optional toppings

• Sliced avocado
• Sour cream
• Pickled jalapeños
• Extra fresh cilantro

Instructions

1. Preheat the oven and season the chicken. Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and black pepper.
2. Sear the chicken. Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches if needed, sear the chicken for 3–5 minutes per side, until golden brown. The chicken doesn't need to cook through at this stage. Transfer to a plate and set aside.
3. Cook the vegetables. Add the chopped onion and sliced bell peppers to the same skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften. Season lightly with salt and pepper.
4. Build the Texas-inspired flavor. Add the chopped jalapeños, cinnamon stick, garlic, cumin, and chili powder. Stir and cook for about 1–2 minutes, until fragrant.
5. Add the beans, tomatoes, and rice. Stir in the black beans and cherry tomatoes, seasoning with additional salt and pepper to taste. Spread the mixture evenly across the bottom of the skillet. Sprinkle the rinsed rice over the top in an even layer, keeping it above the beans and vegetables.
6. Add the broth and chicken. In a separate saucepan, bring the chicken broth to a boil. Carefully pour the hot broth evenly over the rice. Nestle the seared chicken thighs on top, skin-side up.
7. Bake until tender. Transfer the uncovered skillet to the oven and bake for 40–45 minutes, until the rice is tender, the liquid has been absorbed, and the chicken reaches an internal temperature of at least 165°F. If the rice needs more time, cover the skillet loosely with foil and continue baking, checking every 5 minutes. If the chicken finishes first, remove it temporarily while the rice continues cooking.
8. Garnish and serve. Remove the cinnamon stick. Sprinkle with fresh cilantro and serve with lime wedges. Add avocado, sour cream, or pickled jalapeños at the table for an extra layer of flavor.

Notes

• Choose the right skillet: A 12-inch ovenproof skillet, preferably cast iron, gives the chicken room to brown and allows the rice to cook evenly. A smaller skillet may cause the rice to cook unevenly or the liquid to take longer to absorb.
• Adjust the heat: Removing the jalapeño seeds and membranes makes the dish milder. Leave some in for more heat, or serve sliced fresh jalapeños on the side for those who like a little extra kick.
• Substitute your favorite chicken cut: Bone-in, skin-on thighs are ideal for this recipe because they stay juicy and develop beautifully golden skin. Bone-in drumsticks can be substituted in equal weight and generally need a similar cooking time, though larger pieces may take longer. Bone-in chicken breasts may also work, but their cooking time will depend on their size. Boneless, skinless thighs or breasts cook faster and can dry out if left in the oven for the full rice-cooking time. For boneless cuts, start checking the chicken early and remove it once it reaches 165°F, setting it aside while the rice finishes cooking if needed. Always use a meat thermometer to confirm doneness.
• Put leftovers to work: Shred any leftover chicken and serve it with the rice and beans in warm tortillas, or use the mixture as a filling for tacos, enchiladas and burrito bowls.

Adapted from Margaux Laskey’s NYT Cooking recipe, inspired by Diana Henry’s From the Oven to the Table: Simple Dishes That Look After Themselves, this one-pot wonder will bring everyone to the table.