One-Pan Cuban Chicken with Rice and Beans

Name: One-Pan Cuban Chicken with Rice and Beans
Prep time: 40 min
Total time: 75 min
Ingredients: 0.25 pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces; 6 bone-in, skin-on chicken thighs; 0.75 teaspoon ground cumin; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 small yellow onion, finely chopped; 0.5 green bell pepper, diced; 5 cloves garlic, thinly sliced; 1.5 cups long-grain white rice; 1 teaspoon dried oregano; 2.5 cups low-sodium chicken broth; 1.75 cups cooked black beans

4.8

(4)

4 Reviews

By

Martha Stewart

Updated on March 19, 2020

Prep Time:

40 mins

Total Time:

1 hr 15 mins

Yield:

4 to 6 Serves

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

¼ pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces
6 bone-in, skin-on chicken thighs
¾ teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
½ green bell pepper, diced
5 cloves garlic, thinly sliced
1 ½ cups long-grain white rice
1 teaspoon dried oregano
2 ½ cups low-sodium chicken broth
1 ¾ cups cooked black beans

Directions

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