This is a terrific one-pot recipe from cookbook author Diana Henry that appeared in the New York Times. The key to success – as with many recipes – is to get everything prepped and ready before turning on the stove. The recipe called for chicken thighs but I used a combination of thighs and legs I had on hand. Give it a try – it’s pretty fabulous. 

Ingredients:

• 8 bone-in, skin-on chicken thighs or a combination of thighs and legs 
• Kosher salt and freshly ground black pepper
• 2 Tbsp extra-virgin olive oil or peanut oil
• 1 large yellow or white onion, chopped
• 2 green or red bell peppers, halved, seeded and sliced 
• 2 ½ cups chicken stock
• 2 red Fresno chiles or jalapeños, halved, seeded and chopped
• 1 (3-inch) cinnamon stick, broken in half
• 3 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

Method: 

1. Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides.
2. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. 
3.  Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
4. 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. Then, add the black beans and cherry tomatoes. Season generously with salt and pepper.
5. 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.
6. Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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