One-Pot Chicken Thighs with Cilantro Rice and Beans
A simple and flavorful one-pot meal featuring tender chicken thighs simmered with rice and black beans, infused with fresh cilantro for a delicious and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Meat
- 4 chicken thighs
Grains and Legumes
- 1 cup rice
- 1 can (15 oz) black beans, drained and rinsed
Liquids and Broth
- 1½ cups chicken broth
Herbs and Garnishes
- Fresh cilantro, chopped (about ¼ cup)
Instructions
- Brown the Chicken: Heat a large skillet or pot over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crisp, about 5-7 minutes per side. This step seals in the flavor and creates a delicious crust.
- Add Rice, Beans, and Broth: Once the chicken is browned, add the rinsed black beans, dry rice, and chicken broth to the pot. Stir gently to combine the ingredients evenly around the chicken.
- Simmer Covered: Reduce the heat to low, cover the pot tightly with a lid, and let everything simmer undisturbed for about 25 minutes, or until the rice is fully cooked and has absorbed the broth.
- Garnish and Serve: Remove the pot from heat. Sprinkle freshly chopped cilantro over the dish for a burst of fresh flavor and color. Serve hot directly from the pot for a comforting and hearty meal.
Notes
- For extra flavor, you can season the chicken thighs with salt, pepper, and a pinch of cumin before browning.
- Using bone-in, skin-on chicken thighs adds richness and helps keep the meat juicy.
- If you don’t have chicken broth, you can substitute with vegetable broth or water, but broth adds more depth of flavor.
- Make sure to rinse the rice briefly under cold water before cooking to remove excess starch and prevent stickiness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.