Name: Smoky Chicken and Black Bean Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 generous servings
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup finely chopped yellow onion; 1 poblano pepper, seeded and diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 tablespoon finely chopped chipotle chiles in adobo; 1 1/2 cups long-grain white rice; 3 cups gluten-free low-sodium chicken broth; 1 (15-ounce) can black beans, drained and rinsed; 1 lime, cut into wedges; 1/4 cup roughly chopped fresh cilantro

Smoky Chicken and Black Bean Rice

This is the useful kind of one-pot dinner: chicken, beans, rice, and vegetables all pull their weight. Blooming the spices in the pan gives the rice more character than a polite dusting at the end. The pot does the work; you mostly avoid creating a sink situation.

Prep: 15 minutes

Cook: 35 minutes

Serves: 4

Difficulty: Easy

Gluten free

Major allergens listed: None in the authored ingredients

Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.

Ingredients

Servings

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper

1 tablespoon olive oil

1 cup finely chopped yellow onion

1 poblano pepper, seeded and diced

3 garlic cloves, minced

2 tablespoons tomato paste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon finely chopped chipotle chiles in adobo

1 1/2 cups long-grain white rice

3 cups gluten-free low-sodium chicken broth

1 (15-ounce) can black beans, drained and rinsed

1 lime, cut into wedges

1/4 cup roughly chopped fresh cilantro

Equipment

Dutch oven or deep lidded skillet

Cutting board

Chef's knife

Wooden spoon

Instant-read thermometer

Instructions

Temperature

Season the chicken. Season the chicken with 1/2 teaspoon of the salt and all of the black pepper, taking 1 to 2 minutes to coat the pieces evenly.
Brown the chicken. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken in an even layer and cook until browned in spots, about 4 minutes. Transfer it to a plate; it will finish cooking later, because optimism is not a food-safety plan.
Soften the vegetables. Reduce the heat to medium. Add the onion and poblano and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 30 seconds.
the spices. Stir in the tomato paste, cumin, smoked paprika, oregano, and chipotle. Cook, stirring constantly, for 1 minute until the paste darkens slightly and the spices smell fragrant.
Add rice, beans, and broth. Over 2 to 3 minutes, stir in the rice until coated with the spiced mixture. Add the broth, black beans, remaining 1/2 teaspoon salt, and any juices from the chicken plate. Scrape the bottom of the pot well to release the flavorful browned bits.
until the rice is tender. Return the chicken and any accumulated juices to the pot. Bring to a boil, cover, reduce to low, and simmer without stirring until the rice is tender and the liquid is absorbed, 18 to 22 minutes. Check that the thickest chicken pieces reach 165°F before serving.
Rest and finish. Remove from the heat and let stand, covered, for 5 minutes. the rice gently, then serve with lime wedges and cilantro.

Food safety

Keep raw chicken separate from ready-to-eat ingredients, wash hands and surfaces after handling it, and cook the chicken to 165°F at its thickest point.

Rice check

If the rice is still firm after the simmer, add 1/4 cup hot broth or water, cover, and cook for 3 to 5 minutes more.

Use chicken breast

Substitute 1 1/2 pounds boneless, skinless chicken breast. Cut it into 1-inch pieces and check for 165°F; breast meat may finish a few minutes sooner.

Adjust the heat

Use 1 teaspoon chipotle for a gentler pot, or add another teaspoon for more smoke and heat.

Smoky Chicken and Black Bean Rice

Instructions

Food safety

Rice check

Use chicken breast

Adjust the heat

Ratings & reviews

Rate this recipe

Instructions

Food safety

Rice check

Use chicken breast

Adjust the heat

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Ratings & reviews

Rate this recipe