Skillet Chicken With Black Beans, Rice and Chiles

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.

I made this tonight and I will definitely do it again. It's satisfying, tasty and healthy and it comes together quickly. I streamlined a bit, using boneless, skinless thighs. I didn't brown them, but simply slicked 'em with olive oil before putting them on top of the rice beans and vegetables. And because it's chile season in New Mexico, I used fresh roasted Hatch chiles instead of Fresnos.

There is a key instruction in the original recipe from Diana Henry that has been left out here - it is to trim the chicken thighs of excess skin and fat before cooking them. The removal of excess fatty skin makes a huge difference to the dish - it is not over-greasy with chicken fat when cooked. As regular (non-organic, non-free-range) American chickens are also bigger and fattier than the British or Irish ones with which this recipe was developed and tested, this instruction is critical.

I've cooked this a number of times now because it's easy and popular with both my family and guests. One thing I've changed is adding only 2 cups of chicken stock to the skillet before it goes in the oven since the rice never absorbs as much of the stock as I hope; also, because it includes thighs with the skins on there's plenty of moisture there too. Also, if you like a wine accompaniment with your meals, try a Viognier--it complements the gentle cumin and cinnamon spices very nicely.

I think key to this recipe not being greasy is to really render the fat before the bake by getting the skin crisp in the browning step and then draining most of the fat before sauteing the veggies. This does increase the time to make the recipe -- it takes about 20 minutes or so just to do this step as I needed to do it in batches in order to not crowd the pan -- but it was worth it. I drained 3/4 or so of the chicken fat after this point. Otherwise made the recipe as written and was delicious!

I followed others' advice and opted for non-bone-in thighs, and I didn't think it was greasy at all. I also opted for brown rice. To make up for its longer cook time, I added the brown rice to the chicken stock in step 2, let it cook there for about 10 minutes, then upped the cooking time in the oven by 10 minutes. The rice was cooked perfectly. Overall really tasty and super easy. I was wary about the cinnamon stick but it brought the meal to a whole different, more complex level.

This was amazing! The jalapeños I bought had no kick to them so I added a bit of chipotle and chili powders which added nice flavors, otherwise I followed this recipe to a T. I look forward to making this dish again and again! I also think it would be easy to adapt this basic recipe to another region of the world, like a Moroccan tagine using chickpeas instead of beans, ras el hanout and harissa instead of the cumin, and veggies like tomatoes, carrots, zucchini and eggplant.

Question: What is the point of mentioning that your cookware is Le Creuset? I use Staub enameled cast iron and also Lodge cast iron products. I doubt your brand of cookware matters.

Much as I love white basmati rice, I wish the recipe writers would include instructions for subbing brown rice. It's hard to get both the brown rice and the other ingredients to cook evenly together. Precooking the rice ahead of time ruins the whole concept of "one pot."

Absolute keeper. For those that complain too greasy, if you brown up the thighs in a high enough heat the extra thigh fat will render off. Pour off all but a tablespoon or so before sautéing the veggies. For those that found it too soupy, I only added enough stock to cover the rice. Reserve the extra in case you need to add more while the dish is cooking.

I was glad & thankful to have read all the comments before making this recipe. I had a ten-pack of Perdue bone-in thighs, so I needed to use my 15-in Lodge cast iron skillet that worked perfectly. I decided to make recipe as written except used 3 cups of broth and 1-1/2 cups of rice. I also drained most of the fat after browning (there was a lot!) based on other comments. Ended up cooking in oven for 60 minutes, & it was perfect. Oh, I omitted the cinnamon as I'm not a fan in savory dishes.

This. Was. PHENOMENAL. Made it to the T, except used 1/2 the recipe, Anaheim peppers and half thighs and half breasts. Cooked the breasts for 3 minutes each side, the thighs for 5 minutes each side. Took the breasts out after 20 minutes and then put them back in for the last 5 minutes. Very very good.

After reading all of the notes I had such high hopes for this but am disappointed. The flavor of the rice/beans was phenomenal but the chicken just tasted bland and was super greasy. If I make it again I think I would just use boneless rather than the bone in fatty skin on thighs.