This vibrant one-pot dish features succulent chicken thighs and smoky, spicy black beans, making it a delightful addition to your weeknight dinner options. With ingredients like chipotle chiles, lime, and cilantro, this recipe offers layers of flavor with minimal effort. Begin by searing bone-in chicken thighs, followed by cooking an onion in the savory drippings. Add black beans, chipotle chiles, and chicken broth, then nestle the chicken into the mixture before baking. Finishing with cilantro and lime juice ensures the meal is both hearty and refreshing.
For leftovers, transform them into a grain bowl by discarding the chicken skin, shredding the meat, and serving it with remaining beans, rice, avocado, lettuce, and tomatoes. This recipe, developed by Melissa Gray, is a true staple.
Ingredients:
– 4 6-oz. bone-in, skin-on chicken thighs, patted dry
– 1 1/2 tsp. kosher salt
– 1/2 tsp. freshly ground black pepper
– 1 Tbsp. olive oil
– 1 medium red onion, coarsely chopped (about 2 1/4 cups)
– 1/4 cup unsalted chicken broth
– 1 1/2 Tbsp. finely chopped canned chipotle chiles in adobo sauce
– 2 15-oz. cans low-sodium black beans, drained and rinsed
– 2 Tbsp. chopped fresh cilantro, plus more for garnish
– 2 Tbsp. fresh lime juice, plus wedges for serving
– Corn tortillas, warmed, optional for serving
Instructions:
1. Preheat the oven to 425°F. Season chicken with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat. Add chicken, skin side down, cooking until crisp, about 5 minutes. Transfer to a plate.
2. In the same skillet, cook onion over medium-high heat until beginning to brown, about 1 minute. Stir in broth, chiles, and beans.
3. Return chicken to skillet, skin side up. Bake until a thermometer in the chicken reads 165°F, about 15 minutes. Stir in cilantro and lime juice. Garnish with more cilantro. Serve with lime wedges and tortillas if desired.
