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Skillet Chicken With Black Beans, Rice And Chiles Recipe
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 ½ 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
- ⅓ 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
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