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One-Pot Chicken Thighs with Black Beans, Rice & Chiles
THE BROOK COOK20Ingredients
70Minutes
970Calories
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Ingredients
US|METRIC
7 SERVINGS
- 10 bone-in, skin-on chicken thighs (5 pounds, trimmed and patted dry)
- coarse salt
- freshly ground black pepper
- 2 Tbsp. extra virgin olive oil (or peanut oil)
- 1 Vidalia onion (large yellow, chopped)
- 2 red bell peppers (or green, halved, seeded and sliced, I used my CSA long green peppers)
- 2 1/2 cups chicken stock
- 2 red Fresno chiles (or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish)
- 1 cinnamon stick (3-inch, broken in half)
- 6 garlic cloves (finely minced or grated)
- 1 tsp. ground cumin
- 15 oz. black beans (rinsed)
- 6 oz. grape tomatoes (halved)
- 1 cup basmati rice (white, rinsed in a sieve until the water runs clear)
- 3 Tbsp. cilantro leaves (chopped)
- fresh chiles
- sour cream
- avocado
- lime wedges
- pickled chiles
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat510 |
| % DAILY VALUE |
| Total Fat57g88% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol285mg95% |
| Sodium730mg30% |
| Potassium1180mg34% |
| Protein66g |
| Calories from Fat510 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C110% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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