By cooking.nytimes.com

One-Pot Chicken Thighs With Black Beans, Rice and Chiles

Ingredients

4 servings

8chicken thighs

bone-in, skin-on

flaky sea salt

black pepper

2 tablespoonsextra-virgin olive oil

or peanut oil

1yellow onion

large, or white, chopped

2green bell peppers

or red, halved, seeded and sliced

2 ½ cupschicken stock

2red Fresno chiles

or jalapeños, halved, seeded and chopped

1 x 3 inchcinnamon stick

broken in half

3garlic cloves

finely grated

1 teaspoonground cumin

1 x 15 ouncecan black beans

rinsed

0.33 poundcherry tomatoes

halved

1 cupbasmati rice

rinsed in a sieve until the water runs clear

3 tablespoonscilantro leaves

chopped

Lime wedges

pickled chiles

fresh chiles

sour cream

avocado

for serving

Instructions