Skillet Chicken With Black Beans, Rice and Chiles

Name: Skillet Chicken With Black Beans, Rice and Chiles
Total time: 1 h
Yield: 4 to 6 servings
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 1/2 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; 1/3 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

Recipe from Diana Henry

Adapted by Margaux Laskey

Updated June 5, 2024

Skillet Chicken With Black Beans, Rice and Chiles — Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour
Rating: 5(8,925)
Comments: Read comments

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas. —Margaux Laskey

Featured in: The 13 Best Cookbooks of Fall 2019

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Ingredients

Yield:4 to 6 servings

8bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2tablespoons extra-virgin olive oil or peanut oil
1large yellow or white onion, chopped
2green or red bell peppers, halved, seeded and sliced
2½cups chicken stock
2red Fresno chiles or jalapeños, halved, seeded and chopped
1(3-inch) cinnamon stick, broken in half
3garlic cloves, finely grated
1teaspoon ground cumin
1(15-ounce) can black beans, rinsed
⅓pound cherry tomatoes, halved
1cup basmati rice, rinsed in a sieve until the water runs clear
3tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
Step 2
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, 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. 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.) Add the stock and return the chicken to the pan, skin-side up.
Step 3
Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

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Ratings

5 out of 5

8,925 user ratings

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Comments

HeidiK5 years ago

Wow - this recipe is a keeper!!! I used a 10inch cast iron skillet, and cut the recipe ingredients in half, added an extra teaspoon of cumin and used hatch chilies instead of the fresno. The 10 inch cast iron skillet was the perfect size for 4 chicken thighs, 1/2 can beans, and 1/2 cup rice (make sure you use 1 1/4 cup chicken stock). Got rave reviews.

Linda Christian-Herot5 years ago

I’m currently without an oven but I found that this recipe can easily be cooked on a stove top. I followed the directions except finished the cooking of the rice beans and chicken for 20 minutes at a medium low heat on my stove burner. It worked out nicely and was delicious.

maria5 years ago

This recipe is INCREDIBLE. Packed with flavor. Follow to the T- a good idea. Vessel size MATTERS. I used the right le creuset pan, and could see how this pan if smaller would have been terribly bad. It was perfection. Did not use any of the hotter peppers because our 2.5 yr old had it too (he loved it). Just used a bit of smoked paprika and mexican chilly powder, and the adults added hot sauce. Recipe exactly as promised, with addictive umami flavor.

Barbara5 days ago

Can I make a day in advance?

Ruckus1 week ago

sometimes it seems the recipes aren’t tested, or are just very sensitive to small variables. i see other people had similar trouble to mine. i made this as written though only 6 thighs fit in my 12” pan. it was way too soupy and in retrospect, 2.5 cups of broth plus vegetables that have their own liquid is just too much. it needs a lot of salt and if one is using diamond crystal, really a lot. the jalapeños got lost and the cumin cinnamon was also not noticeable. the photo looks like chicken that has been in a lot longer. i struggle to see how this gets 5 stars when so many have such varied experience with it.

Rachel1 week ago

-rice was both over/underdone, despite being fully covered -8 thighs was way to many to brown without crowding the pan

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