One-Pan Cuban Chicken with Rice and Beans

By MiMaRee

Ingredients

• 1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
• 6 bone-in, skin-on chicken thighs
• 3/4 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 1/2 green bell pepper, diced
• 5 cloves garlic, thinly sliced
• 1 1/2 cups long-grain white rice
• 1 teaspoon dried oregano
• 2 1/2 cups low-sodium chicken broth
• 1 3/4 cups cooked black beans

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1.

Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.

2.

Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.

3.

Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.


Cook's Notes
This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade -- just drain and rinse first.