The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂
Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.
This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!
Yield: Serves 6 to 8
- 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
- coarse salt and freshly ground black pepper
- 2 T extra-virgin olive oil or peanut oil
- 1 large yellow, Vidalia or white onion, chopped
- 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
- 2 ½ cups chicken stock
- 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
- 1 (3-inch) cinnamon stick, broken in half
- 6 garlic cloves, finely minced or grated
- 1 tsp ground cumin
- 1 (15-ounce) can black beans, rinsed
- 6 oz grape or cherry tomatoes, halved
- 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
- 3 T chopped cilantro leaves
- Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired
- Heat the oven to 375 degrees, preferably on convection.
- Season the chicken with salt and pepper on both sides.
- Heat the oil in a 12-inch (or larger) ovenproof skillet (the pan size is very important) over medium-high. (I used a large and wide enameled cast iron pan.)
- In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
- Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil.
- Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
- Add the black beans and cherry tomatoes. Season generously with salt and pepper.
- Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
- Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
- Sprinkle with the cilantro.
- Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.