Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Ingredients
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¼ pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces
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6 bone-in, skin-on chicken thighs
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¾ teaspoon ground cumin
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Kosher salt and freshly ground pepper
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2 tablespoons extra-virgin olive oil
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1 small yellow onion, finely chopped
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½ green bell pepper, diced
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5 cloves garlic, thinly sliced
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1 ½ cups long-grain white rice
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1 teaspoon dried oregano
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2 ½ cups low-sodium chicken broth
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1 ¾ cups cooked black beans
Directions
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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.
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Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
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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.
Armando Rafael
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.