One Pan Cuban Chicken With Rice And Beans Recipe

Ingredients

1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces 

6 bone-in, skin-on chicken thighs 

3/4 teaspoon ground cumin 

Kosher salt and freshly ground pepper 

2 tablespoons extra-virgin olive oil 

1 small yellow onion, finely chopped 

1/2 green bell pepper, diced 

5 cloves garlic, thinly sliced 

1 1/2 cups long-grain white rice 

1 teaspoon dried oregano 

2 1/2 cups low-sodium chicken broth 

1 3/4 cups cooked black beans 

Preparation

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.