Chicken with Black Beans and Rice: A Delicious Dinner Idea

This one pot Chicken with Black Beans and Rice dish is a delicious dinner recipe you will make over and over again. This chicken dish is full of flavor and servers up to 8 people, making it a great choice for a dinner party or leaving leftovers for your small family. The flavorful rice, hearty black beans and mouthwatering chicken are sure to make this a family favorite.

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We belong to a great winery in the Sierra Nevada Foothills of Northern California and receive recipes with all of our shipments. This is one I received with my wine shipment several years ago and have been making it regularly ever since. If you are looking for a great winery to visit and love red wine, please check out Jeff Runquist Wines, I promise you won't be disappointed.

Link to winery: https://www.jeffrunquistwines.com/

I am not affiliated with the winery in any way and do not receive compensation for recommending them. I have just been a proud wine club member of theirs for over 10 years.


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Servers 8

Ingredients:
8 Bone in Skin on Chicken Thighs
1 Large Onion (chopped)
2 Bell Peppers (red, green, yellow or orange) seeded and thinly sliced
2 Jalapeno Peppers seeded and diced
3-4 Cloves of Minced Garlic
1 15oz Can Black Beans, drained and rinsed
1/3 Lb. Cherry Tomatoes halved
1 Cup Basmati Rice
Salt and Pepper
2 1/2 cups Chicken Broth
1 stick Cinnamon (3")
1 Tsp Cumin
2-3 Tbls Olive Oil
Fresh Cilantro (chopped)
Avocado, Lime Wedges and Sour Cream for garnish


Directions:
1. Get your oven heating up to 375
2. Heat the oil in a large 12" diameter skillet over medium high heat
3. Season the chicken with salt and pepper and then brown on both sides (3-5 mins) before transferring to a plate
4. Add in the peppers and onions, season them with salt and pepper and sauté for approximately 5 minutes or they begin to soften.
5. Add the chicken broth to a saucepan over high heat and bring it to a boil.
6. Add the diced jalapenos, cinnamon stick, cumin and garlic to the pan and cook for another 2 mins.
7. Add the black beans and cherry tomatoes evenly spread in the pan and season with salt and pepper.
8. Spread the rice in an even layer in the pan.
9. Add the chicken broth and then return the chicken to the pan skin side up.
10. Place the pan in the oven and bake at 375 for 40 minutes.
11. Remove it from the oven and sprinkle with fresh cilantro.
12. Provide Sour cream, avocado, lime wedges as a garnish.


*Notes*
The pan size is important for this one, as the rice needs to absorb the chicken broth and be tender. The layering is also important as the rice needs to stay off the bottom of the pan, so it doesn't burn.

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