Skillet Chicken With Black Beans, Rice and Chiles
Updated December 10, 2025
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons 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 grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
⅓ pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving
Nutritional analysis per serving (4 to 6 servings)
51 grams carbs; 255 milligrams cholesterol; 863 calories; 22 grams monosaturated fat; 10 grams polyunsaturated fat; 13 grams saturated fat; 49 grams fat; 8 grams fiber; 1349 milligrams sodium; 53 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. 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. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- Step 2
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, 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. 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.
- Step 3
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).
Private Notes
Comments
Wow - this recipe is a keeper!!! I used a 10inch cast iron skillet, and cut the recipe ingredients in half, added an extra teaspoon of cumin and used hatch chilies instead of the fresno. The 10 inch cast iron skillet was the perfect size for 4 chicken thighs, 1/2 can beans, and 1/2 cup rice (make sure you use 1 1/4 cup chicken stock). Got rave reviews.
I’m currently without an oven but I found that this recipe can easily be cooked on a stove top. I followed the directions except finished the cooking of the rice beans and chicken for 20 minutes at a medium low heat on my stove burner. It worked out nicely and was delicious.
This recipe is INCREDIBLE. Packed with flavor. Follow to the T- a good idea. Vessel size MATTERS. I used the right le creuset pan, and could see how this pan if smaller would have been terribly bad. It was perfection. Did not use any of the hotter peppers because our 2.5 yr old had it too (he loved it). Just used a bit of smoked paprika and mexican chilly powder, and the adults added hot sauce. Recipe exactly as promised, with addictive umami flavor.
You never added the chicken back into the oven proof pan
My skillet is 11 3/4 inches, and it worked with six thighs. I didn't have basmati and didn't want to use jasmine rice, so I subbed arborio. It worked nicely. The trickiest part is getting the hot skillet full nearly to the brim with liquid etc. from the stovetop into the oven without spilling anything! If I made it again I'd set the skillet on the oven rack before carefully pouring in the boiling broth. The dish was solid but not spectacular. I'd play around with the seasoning too.
Made according to recipe except I had 4 really large bone-in thighs instead of 8 smaller ones and I was out of Cinnamon. Really delicious and easy. Make sure to season generously as described. There was still liquid in the pan after 40 mins but It absorbed into the rice once it cooled. I used my 10.5” Cast Iron and it fit perfectly almost to the brim. I also didn't heat the broth in a separate pan…just microwaved it in a large coffee mug. :). Served with avocado and will def make again.