Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 4 chicken thighs
  • salt and pepper
  • 2 cups chicken broth ( or vegetable broth)
  • 1/4 cup water
  • 1 cup Jasmine rice (, uncooked, or use any rice that says on the package that it takes 15 minutes to cook it)
  • 1/4 teaspoon salt
  • 4 garlic cloves (minced)
  • 2 tablespoons lime juice (, freshly squeezed (use one 1 tablespoon first, before adding another))
  • 15 oz black beans (, rinsed, drained)
  • 1/2 cup fresh cilantro (, chopped)

Instruction

  • Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. 
  • Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom. 
  • Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. 
  • Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).
  • To the same (now empty) skillet, add chicken broth, water, uncooked rice, 1/4 teaspoon salt, and minced garlic. Bring to boil. Mix everything well. 
  • Put chicken thighs on top, making wells for them in the rice. 
  • Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).
  • Remove the chicken from the skillet. 
  • Mix in the 1 tablespoon of lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of the extra tablespoon first).
  • Note: I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoons instead of 2 that I used.