One-Pot Chicken Thighs with Cilantro-Lime-Black Bean Rice

One-pan chicken thighs with cilantro-lime-black bean rice -- flavorful, delicious, gluten-free dinner! Very easy to make, everything is done in 1 pot, on stovetop, no need to turn on the oven! Just let the rice cook in the juices from the chicken thighs and in the chicken broth (or vegetable broth). The rice come out super delicious, and the chicken thighs are perfectly moist, tender, and flavorful!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 459 Calories

Ingredients

• salt and ground black pepper to taste
• 1 – tablespoon olive oil
• 4 – skin-on, bone-in chicken thighs
• 2 – cups chicken broth
• 1 – cup uncooked jasmine rice
• ½ – cup water
• 4 – garlic cloves, minced
• ¼ – teaspoon salt
• 1 – (15 ounce) can black beans, rinsed and drained
• ¼ – cup fresh cilantro, chopped
• 2 – tablespoons lime juice, or to taste

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium-high heat. Season skin side of chicken with salt and pepper. Place in the hot skillet, skin-side down. Cook until golden brown but not burned, about 5 minutes. Flip, reduce heat to medium, and sear until golden brown on the other side, about 2 minutes. Remove chicken from skillet.

Step 2

Combine chicken broth, rice, water, garlic, and 1/4 teaspoon salt in the same skillet. Bring to a boil and mix well. Place the chicken on top, forming wells in the rice. Reduce heat to low. Cover with a lid and simmer until rice is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 3

Remove chicken from skillet. Mix in black beans, cilantro, and lime juice. Serve together.