This vibrant one-pot meal stars juicy chicken thighs and smoky, spicy black beans.
A few simple ingredients like chipotle chiles, lime, and cilantro deliver layers of flavor with minimal effort.
Youll start by simply searing bone-in chicken thighs before an onion cooks in the savory drippings.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
Stirring in cilantro and lime juice before serving guarantees this hearty meal also feels bright and fresh.
Turn leftovers into a grain bowl.
This recipe was developed by Melissa Gray.
Season both sides of chicken with salt and pepper.
Heat oil in a medium oven-safe skillet over medium-high.
Transfer to a plate.
Stir in broth, chiles, and beans.
Add chicken to broth and bake:
Return chicken to skillet, skin side up.
Bake until a thermometer inserted in thickest part of chicken reads 165F, about 15 minutes.
Stir in cilantro and lime juice.
Serve with lime wedges and tortillas.
Make-Ahead:Refrigerate leftovers for up to 3 days.
2,000 calories a day is used for general nutrition advice.
