Ingredients
1 ½ lb boneless skinless chicken thighs
salt and black pepper
2 tbs avocado oil
½ large yellow or white onion, chopped
1 green bell pepper halved, seeded and sliced
1 5 oz can green chiles
1 ¼ cup chicken stock
1 cinnamon stick
3 garlic cloves, finely grated or minced
2 tsp ground cumin
½ can black beans, rinsed
½ pint cherry tomatoes, halved
½ cup uncooked basmati rice
3 tbs chopped cilantro leaves
lime wedges, sweet peppers, sour cream and sliced avocado, for serving
Tools
10" cast iron skillet (oven proof skillet)
Directions
Step 1
Heat the oven to 375 F.
Step 2
Season the chicken with salt and pepper on both sides. Heat the avocado oil in a 10-inch skillet (the pan size is very important) over medium-high.
1 ½ lb boneless skinless chicken thighs
salt and black pepper
2 tbs avocado oil
10" cast iron skillet (oven proof skillet)
Step 3
Brown the chicken on both sides to give it good color, about 2 minutes per side. Transfer to a plate.
Step 4
Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
½ large yellow or white onion, chopped
1 green bell pepper halved, seeded and sliced
salt and black pepper
Step 5
Add the green chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper.
1 5 oz can green chiles
1 cinnamon stick
3 garlic cloves, finely grated or minced
2 tsp ground cumin
½ can black beans, rinsed
½ pint cherry tomatoes, halved
Step 6
Sprinkle the rice on top in an even layer. **It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.
½ cup uncooked basmati rice
Step 7
Add the stock and return the chicken thighs to the pan.
1 ¼ cup chicken stock
Step 8
Bake, uncovered, for 40 minutes, until the stock is absorbed and the rice is cooked. Sprinkle with the cilantro.
3 tbs chopped cilantro leaves
Step 9
Serve with lime wedges, sweet peppers, sour cream and avocado. Enjoy!
lime wedges, sweet peppers, sour cream and sliced avocado, for serving
