This recipe is easy and flavorful, plus clean up is a snap. Use brown rice to make a healthier version and substitute Greek yogurt for the sour cream to save calories.


  • 6-8 bone-in, skin-on chicken thighs
  • 4 tablespoons olive oil or favorite oil
  • 1 large yellow or white onion, coarsely chopped
  • 2 bell peppers, coarsely chopped
  • 2 1/2 cups chicken stock
  • 2 Fresno, Serrano chiles or 1 poblano, seeded and minced
  • 2-3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 15-ounce can black beans, rinsed
  • 1 1/2 cups cherry tomatoes, halved if large
  • 1 cup basmati or white rice, rinsed uncooked
  • 2-3 scallions, chopped
  • 5-6 cilantro leaves, chopped, optional
  • Lime wedges, sour cream and sliced avocado for serving, optional
  • Kosher salt and freshly ground pepper


  1. Preheat oven to 375°F.
  2. Season chicken with salt and pepper on both sides. Heat the oil in a large ovenproof skillet or Dutch oven. The pan needs to be large enough to accommodate all the ingredients, especially the rice as it cooks.
  3. Over medium-high heat, brown the chicken on both sides, 3-5 minutes per side, and then transfer to a plate.
  4. Add the onion and bell peppers to the pan and sauté until just soft, about 5-7 minutes. Season with salt and pepper.
  5. To the onions and peppers, add the Fresno, Serrano, and or poblano peppers, garlic, and cumin to the pan and cook for about 2 minutes. Then add the black beans and cherry tomatoes.
  6. Season with a fair amount to taste of salt and freshly ground pepper.
  7. Pour the rice on top of the beans mixture in an even layer. Be sure the rice sits on top of the other ingredients to keep it from burning.
  8. Add the stock and return the chicken to the pan, skin-side up.
  9. Bake covered for 15 minutes. Uncover and mix a bit, and then continue to bake for 25 more minutes.
  10. The chicken should be golden brown and the liquid absorbed to make the rice tender. Sprinkle with the cilantro, if using.

Serve with lime wedges, sour cream, and avocado.