Print
Ingredients
Scale
- 2 pounds chicken thighs, boneless
- 2 tablespoons oil (for searing the chicken)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ancho chili powder
- 2 teaspoons dried cumin
- 2 teaspoons dried coriander
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 bunch cilantro, reserve sprigs for garnishing, chop the rest, including the tender stems
- 1 green bell pepper, large pieces
- 1 jalapeno, rough chop- seeds removed if desired- add less for less spice
- 1/2 yellow onion, roughly chopped
- 6 cloves garlic, roughly chopped
- 2 x 14-ounce cans of black beans, drained (3 cups, cooked with salt)
- 1 1/2 cups long-grain white rice, like basmati
- 2 1/4 cups chicken broth (low sodium)
Instructions
- Mix salt, ancho chili powder, cumin, coriander, oregano, and black pepper in a small bowl, setting aside 1 tablespoon of the spice mix.
- Toss chicken thighs in a medium bowl with the majority of the spice rub.
- Pulse the bell pepper, garlic, onion, cilantro, and reserved spice mix in a food processor until mostly smooth.
- Heat oil in a large skillet over medium-high heat and sear chicken until golden brown on both sides, then set aside.
- In the same skillet, cook the veggie paste over medium-low heat for 8 minutes, then stir in the rice and spread it out evenly.
- Add the black beans on top, pour in the chicken broth, and place the chicken on top with the crusty side facing up.
- Bring to a gentle boil, reduce to a simmer, cover, and cook for 35 minutes or until rice is tender.
Notes
For less spice, reduce the amount of jalapeno used.
You can garnish with fresh tomatoes, avocado, or pickled onions to enhance flavor.
This dish pairs well with warm tortillas or chips.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg