Ingredients
1 tablespoon olive oil
4 chicken thighs *
salt, pepper, cumin
2 cups chicken broth or vegetable broth
1/4 cup water
1 cup jasmine rice uncooked, or any rice that directions say cooks in 15 minutes
1/4 teaspoon salt
4 garlic cloves, minced
2 tablespoons freshly squeezed lime juice (about 1/2 to 1 whole lime)
15 oz canned black beans, rinsed and drained
1/2 cup fresh cilantro, roughly chopped
Steps
Heat a large, deep-walled 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 both sides of chicken thighs with salt, pepper, and cumin. Sear them on high-medium heat in the skillet, skin side down, undisturbed for about 5 minutes - you want the skin to get golden brown but not burn.
Flip the chicken to the other side and sear for another 2-4 minutes until just browning on bottom side.
Remove the chicken from the skillet (it will not be cooked through - you will continue to cook it in the next steps).
To the same (now empty) skillet, add the chicken broth, water, uncooked rice, 1/4 teaspoon salt, and minced garlic. Bring to a boil. Mix everything well.
Put chicken thighs on top, making wells for them in the rice.
Reduce the heat to a low 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 at center).
Remove the chicken from the skillet.
Mix the lime juice, black beans, and cilantro into the cooked rice, fluffing as you normally would with rice. Taste, and season to your preference (I like to add some cracked pepper at this time).
Serve seasoned rice and beans next to chicken on a plate, and enjoy!
* This recipe calls for skin-on thighs, you can use whichever cut of chicken you prefer.
Source: https://juliasalbum.com/one-pot-chicken-thighs-with-cilantro-lime-black-bean-rice/