Imagine a meal that transforms ordinary ingredients into a culinary masterpiece with minimal effort and maximum taste! This One Pot Chicken Thighs with Cilantro Lime Black Bean Rice is your ticket to a restaurant-quality dinner that will have your family begging for seconds. Packed with zesty lime, aromatic cilantro, and perfectly crispy chicken, this Mexican-inspired dish is about to become your new weeknight hero – promising incredible flavor without the complicated cleanup.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup black beans, drained and rinsed
- 1 cup rice
- 2 cups chicken broth
- Juice of 2 limes
- 1/4 cup cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: chicken thighs, black beans, rice, chicken broth, lime juice, chopped cilantro, olive oil, salt, and pepper.
- Rinse the black beans under cold water in a colander to remove any excess sodium and canning liquid. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, season the chicken thighs with salt and pepper on both sides.
- Carefully place the chicken thighs in the pot, skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 5 minutes on the other side. Remove the chicken from the pot and set aside.
- In the same pot, add the rice and stir it around for 1-2 minutes to toast it slightly, absorbing the flavors from the chicken drippings.
- Pour in the chicken broth and lime juice, stirring to combine. Scrape up any browned bits from the bottom of the pot for added flavor.
- Add the rinsed black beans to the pot, followed by the seared chicken thighs, placing them on top of the rice mixture.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed the liquid, and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
- After resting, carefully remove the lid and fluff the rice with a fork. Stir in the chopped cilantro, mixing it evenly throughout the dish.
- Serve the chicken thighs over the cilantro lime black bean rice, garnishing with additional lime wedges and cilantro if desired.
Tips
- Skin-On Chicken is Key: Always use bone-in, skin-on chicken thighs for maximum flavor and crispy texture. The skin helps create a beautiful golden-brown crust.
- Temperature Matters: Ensure your chicken reaches an internal temperature of 165°F/74°C for safe consumption. Use a meat thermometer for accuracy.
- Don't Rush the Searing: Take time to properly sear the chicken thighs. This step builds deep flavor and creates a delicious fond (browned bits) in the pot.
- Rice Absorption Technique: Let the dish rest covered for 5 minutes after cooking to allow the rice to absorb remaining moisture and become perfectly fluffy.
- Fresh Ingredients Make a Difference: Use fresh lime juice and cilantro for the brightest, most vibrant flavor profile.
- One-Pot Magic: The beauty of this recipe is minimal cleanup – embrace the one-pot cooking method and enjoy your meal without dreading dishes afterward!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
