Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs
- salt and pepper
- 2 cups chicken broth or vegetable broth
- 1/2 cup water
- 1 cup uncooked Jasmine rice (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)
- 1 can (15 oz) black beans, rinsed, drained
- 1/4 to 1/2 cup fresh cilantro, chopped
Instructions
- 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 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 tablespoon instead of 2 that I used.
source juliaalbum
