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Recipe Summary
prep: 40 mins
total: 1 hr 15 mins
Yield: Serves 4 to 6
one pan cuban chicken with rice beans
Ingredients
Ingredient Checklist
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
Cook's Notes
This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade – just drain and rinse first.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 1 hr 15 mins
Yield: Serves 4 to 6
one pan cuban chicken with rice beans
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 1 hr 15 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 40 mins
total: 1 hr 15 mins
Yield: Serves 4 to 6
prep: 40 mins
total: 1 hr 15 mins
prep:
40 mins
total:
1 hr 15 mins
Yield: Serves 4 to 6
Serves 4 to 6
one pan cuban chicken with rice beans
one pan cuban chicken with rice beans
Ingredients
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
Directions
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.
Cook's Notes
This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade – just drain and rinse first.
Cook’s Notes
This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade – just drain and rinse first.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for One-Pan Cuban Chicken with Rice and Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for One-Pan Cuban Chicken with Rice and Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
