Do you love those simple-to-make one-pot dinners? I sure do. As a busy mom, dishes are not my favorite thing to do. Skillet Chicken with Rice Black Beans and Chilis recipe is the perfect weekend meal!
What Makes This Chicken Recipe So Good?
Chicken, rice, black beans, and chilis are such a great combination of flavors. Add in a few tasty spices and you have a meal made in heaven.
It is a one-pot meal. No messy clean-up, just one pot. If you use enameled cast iron as I do, the clean-up is even easier!
Not only is this meal really good the first time, but also really yummy reheated. Not all meals reheat well, but this one does! Pop it in the microwave for a few minutes and it is ready to go!
This dish is really cost-effective. If you are shopping on a budget, you will love this! In my area, the total cost of this meal was right around $8! And it makes a good-sized meal.
Ingredients
- Chicken Thighs- I like to use bone-in, skin-on thighs. They give great flavor to this dish. If you like white meat, you can always use chicken breasts if you prefer.
- Olive oil- this is for searing the chicken and toasting the rice.
- Rice- I used a long grain white rice.
- Black beans- make sure these are rinsed and drained.
- Green Chilis- these range from mild-hot, so choose your heat choice.
- Chicken or vegetable stock
- Cayenne
- Cumin
- Salt and Pepper
How To Make
You start this recipe by searing the chicken thighs. This is done by heating the oil in your pan until it is hot. Sprinkle the chicken with salt and pepper, then add it skin-side down to the hot oil.
Cook on both sides until it is golden brown. This will take a few minutes, so don't rush the process.
Once it is done, remove it from the pan. Add in the rice and toast the rice. That means cooking it for a few minutes. Then pour in the black beans, chilis, broth, and seasonings.
Cover, turn the heat to low and let this cook for 20-25 minutes. Remove the lid and mix to distribute the ingredients.
That is it! See, this really is a simple dish! It takes about 35 minutes from start to finish, making it ideal for busy weeknights.
Notes
- I really like to get thighs with the skin on and bones in. The reason for this is there is a lot of flavor in the skin and bones. The rice will taste so much better if you do the same.
- If dark meat isn't your thing, you can also use chicken breasts. Just make sure your brown them well, as they are thicker and will take more time to cook than the chicken thighs will.
- Long grain white rice is what I used in this recipe, if you want to use brown rice, go for it! Just know the cooking time will be about 40 minutes.
- I used my enameled dutch oven for cooking this and felt like it was a perfect size. If you have another large pot you like to use, go for it!
- This dish makes really awesome meal prep. It reheats in the microwave really well. Take it to work and all your coworkers will be so jealous!
FAQ
I always prefer to take the temperature when I am concerned about doneness. 165 degrees is the perfect internal temperature for chicken thighs. In this recipe, the chicken is seared then cooked, no need to worry about it not being done with this recipe.
The nice thing about chicken thighs is it is really hard to overcook them. In this recipe, you certainly don't need to worry about it. The chicken is very moist and tender.
They sure can. I still prefer the bone-in and skin-on, but the process is the same.
Other Chicken Recipes
- Cranberry Chicken Salad
- Southwest Chicken Burgers
- Chicken Enchilada Instant Pot Soup
- Grilled Teriyaki Chicken
Skillet Chicken with Rice Black Beans and Chilis
Ingredients
- 3 tablespoons olive oil
- 2 pounds skin-on chicken thighs
- 2 cups rice I used a long grain white rice.
- 1 15 ounce can black beans rinsed and drained
- 1 4 ounce green chilis you can use mild, medium, or hot.
- 4 cups chicken or vegetable stock
- salt and pepper to taste
- 1 teaspoon cayenne pepper
- ½ teaspoon cumin
Instructions
- Heat olive oil in your pan over medium-high heat. Once it is hot, add the chicken thighs skin side down. Sprinkle the chicken thighs with salt and pepper.
- Cook on one side, then turn and cook on the other side. Don't rush this process. It takes about 5-8 minutes on each side. You will want the skin to be golden brown before turning.
- Remove and set on a plate. Add the rice to the pan and saute for several minutes until it is toasted. Then add in the black beans, chilis, chicken stock, and spices. Mix gently and add the chicken back in.
- Cover and turn heat to low. Cook for 2-25 minutes until the rice is tender. Remove the lid and mix. Taste for seasoning and adjust as needed. If your broth is not very salty, you will probably need to add more in. That is it! You are ready to go!
Notes
- I really like to get thighs with the skin on and bones in. The reason for this is there is a lot of flavor in the skin and bones. The rice will taste so much better if you do the same.
- If dark meat isn't your thing, you can also use chicken breasts. Just make sure your brown them well, as they are thicker and will take more time to cook than the chicken thighs will.
- Long grain white rice is what I used in this recipe, if you want to use brown rice, go for it! Just know the cooking time will be about 40 minutes.
- I used my enameled dutch oven for cooking this and felt like it was a perfect size. If you have another large pot you like to use, go for it!
- This dish makes really awesome meal prep. It reheats in the microwave really well. Take it to work and all your coworkers will be so jealous!
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