This one-pot meal from Bon Appetit combines chicken thighs with cilantro-infused rice and black beans. Season the chicken and set aside. Combine cilantro, onion, green pepper and garlic in blender and process until it is smooth. Brown the chicken on one side and set aside. Cook the cilantro purée in the same pot for a few minutes and then add the beans, rice and water. Bring to a simmer, remove from heat and arrange the chicken on top of the rice mixture. Cover and bake for 45 minutes. Turn off heat and let sit in oven for 10 minutes. Remove pan from oven, uncover and fluff the rice with a fork. Sprinkle with chopped cilantro and feta cheese and serve with lime wedges. Cook’s note: I omitted the lime wedges.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Unico or Blue Menu beans are free of additives. You could also soak and cook a cup of dried beans. I used Tre Stelle feta.

One-pot chicken thighs with cilantro rice and beans

Ingredients:

2 lb. (900 g) skinless, boneless chicken thighs (6–8)

1 tsp. (5 ml) freshly ground pepper

1 tsp. (5 ml) ground cumin

3 tsp. (15 ml) kosher salt, divided

1 bunch cilantro, rinsed well, tough stems removed

1 medium onion, chopped

1 medium green bell pepper, ribs and seeds removed, chopped

6 garlic cloves

3 tbsp. (45 ml) extra-virgin olive oil

1 15.5-oz. (439 g) can black beans, rinsed

1½ cups (375 ml) long-grain white rice (do not rinse)

Crumbled feta cheese and lime wedges (for serving; optional)

Preparation:

Place a rack in middle of oven; preheat to 375°F (190°C). Pat skinless, boneless chicken thighs dry with paper towels and sprinkle all over with pepper, cumin, and 2 tsp. (10 ml) kosher salt. Set aside.

Set aside a small handful of cilantro, rinsed well, tough stems removed, for serving if desired. Blend 1 medium onion, chopped, 1 medium green bell pepper, ribs and seeds removed, chopped, 6 garlic cloves, and remaining cilantro in a blender on high speed until mostly smooth. Set aside.

Heat extra-virgin olive oil in a large high-sided ovenproof skillet with a lid over medium-high. Working in batches if needed, cook reserved chicken in a single layer, undisturbed, until deeply browned underneath, 6–8 minutes. Transfer to a plate, arranging browned side up. (Chicken will still be raw.)

Cook reserved purée in same pan over medium heat, stirring often, until it dries out into a loose, tomato-paste-like texture, 6–8 minutes. Add black beans, rinsed, long-grain white rice (do not rinse), remaining 1 tsp. kosher salt, and 1½ cups (375 ml) water; bring to a simmer, then immediately remove pan from heat.

Arrange chicken, browned side up, on top of beans and rice; cover pan. (If lid doesn’t fit well, cover pan with foil first.) Transfer to oven; bake 45 minutes. (Be exact; don’t peek.) Turn off oven; let sit in oven (still covered) 10 minutes.

Remove pan from oven, uncover, and fluff rice with a fork. Scatter crumbled feta cheese (if using) and cilantro if you reserved some over. Serve with lime wedges if desired. Serves 4.

From Bon Appetit