One-Pot Chicken Thighs With Black Beans, Rice and Chiles
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By cooking.nytimes.com
One-Pot Chicken Thighs With Black Beans, Rice and Chiles
Instructions
Cook:1h
Updated at: Mon, 26 Oct 2020 20:46:59 GMT
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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
View on cooking.nytimes.com
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